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. Makes 3 Quarts. Enjoy!