I am overjoyed when a found recipe can broaden my horizons or change my opinion of a dish, and this one certainly did. Previously, I had known rice pudding in two forms: the yogurt-based dessert served at Indian restaurants, and the watery, uninteresting American type which has as much to do with pudding as a goldfish has to do with automobiles. Thanks to this recipe, I have discovered a third type of rice pudding: rich, thick, custardy, and wonderful. The flavors mingle beautifully; cinnamon, and sugar, and cream… oh my. I think I may be in love. (I have chosen to omit the raisins, as neither my SO nor I like them. If you do enjoy raisins, please feel free to include them in your preparation; see the original recipe above for directions.)
This pudding may be enjoyed warm or cold, with or without extra cream on top. I recommend it cold, and with cream. After all, if one is going to indulge, one should do it all the way – and we certainly did. The serving shown in the final picture was the last one remaining, and it was consumed within minutes of being photographed.
- 2 cups cooked short-grain rice
- 1/2 cup water
- 2 cups milk
- 2 eggs, beaten
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Preheat the oven to 350 degrees Fahrenheit.
Place the rice into a medium cooking pot over medium heat, and add the water.
Simmer, covered, for 2-3 minutes or until the liquid is absorbed.
Add the milk and boil gently, stirring, until the mixture becomes thick and creamy.
Here is what the mixture should look like when it has thickened.
In a medium bowl, combine the eggs, sugar, salt, and vanilla.
Slowly add the rice mixture, stirring constantly.
Pour this mixture into a greased 2-quart casserole dish, and sprinkle the cinnamon on top.
Place the casserole dish into a larger shallow pan containing 1 inch of hot water (measured after the casserole dish is added).
Bake for 45 minutes, or until a knife inserted into the center comes out clean.
Serve warm or cold, with or without cream.