BEST CREAMY, EASY RICE PUDDING!
3 cups water
1/4 teaspoon salt
1 1/2 cups white rice
4 cups 1% milk
2 cups half & half
2 whole eggs
4 egg whites
1 teaspoon vanilla
1/4 teaspoon salt
Bring 3 cups water and 1/4 teaspoon salt to boil in a 4 quart pot, stir
in 1 1/2 cups rice. Cover and simmer until water is absorbed, about 15 minutes.
Stir in 4 cups milk, 2 cups half and half, 1 1/2 cups sugar and heat up
until steamy (stirring continuously) then reduce to low heat, cover, until
mixture looks like thick soup, about 1 hour.
Whisk 2 eggs, 4 egg whites, 1 tablespoon vanilla, and 1/4 teaspoon salt
in separate bowl then add to rice mixture. Do not let boil; stir about 1-2
minutes on low heat so temperature reaches 160-170 degrees. Remove from heat,
may optionally add 2/3 cup raisins.
Place rice pudding into Tupperware, cover surface with plastic wrap (adds
to creaminess and prevents thick surface), cool about an 1 hour.
Sprinkle servings with generous amounts of cinnamon as option.
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