Rice Pudding
  • 1 qt milk (dairy or otherwise)
  • 1/2 cup plus 2 Tbsp (uncooked)long grain white rice
  • pinch salt
  • 1/2 cup plus 1 Tbsp sugar
  • 2 egg yolks (you can use egg substitute of course)
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/8 tsp grated nutmeg
  • 1/4 cup raisins
  • 1/2 cup heavy cream (or non-dairy creamer)
  • 1 Tbsp dark rum
  1. Combine milk, rice, and salt in a medium pot over medium heat.
  2. Bring to a boil, then simmer until rice is tender.
  3. Combine 1/2 cup sugar, cinnamon, nutmeg, egg yolks, and vanilla in a separate bowl.
  4. Stir raisins, sugar, and egg mixture into the rice pot.
  5. Cook over medium heat, stirring constantly for 4 minutes.
  6. Remove and let cool.
  7. Mix together cream, 1 Tbsp sugar, and rum in a bowl.
  8. Beat until soft peaks form.
  9. Take this and fold into cooled rice mixture with spatula.
My dad gave me this recipe and it works every time! Notes: You can definitely use brown rice, or basmati or jasmine for extra fun. Also, raisins are always more fluffy, amazing, and tasty soaked for a while in a bit of lime juice.