The choice of sugar is also important. If you want the pudding to be white, use white sugar. If you don't mind the brown color, use brown sugar. Honey may work, but I would only use half the recipe amount so that the pudding can set properly.
As for the vanilla, the real stuff is always best. If you have a vanilla bean handy, split it, scrape the insides, and use that. Otherwise, use real vanilla extract. In my opinion, the imitation vanilla extract just isn't the same.
- 3/4 cup rice
- 6 cups boiling water
- 1 quart milk
- 2 sticks of cinnamon
- 1 cup sugar
- 1 tsp. salt
- 4 egg yolks, beaten with ¼ cup cold milk and 1 tbls. corn starch
- ¼ tsp. vanilla
- 1/4 cup raisins (optional)
Bring the water to a boil in a pot and add the salt. When the water comes to a boil, add the rice. Allow the rice to boil for 15 minutes.
In a separate pot, heat the quart of milk and add the cinnamon sticks over medium heat. Allow to a simmer until the rice is ready.
When the rice has boiled for 15 minutes, drain the water and add the rice to the hot milk and cinnamon mixture. Also add the vanilla and allow the mixture to simmer over low heat for an additional 30 minutes.
After simmering, remove the cinnamon sticks, add the sugar, and stir until the sugar has dissolved. Reduce the heat to a minimum.
Finally, beat the egg yolks with cold milk and corn starch, and add to the rice. Stir Continue to heat until the mixture thickens (about 5 minutes). After the mixture has thickened, pour into a serving bowl, sprinkle with powdered cinnamon, allow to set, and serve. Or, if you prefer, chill the pudding to set before serving. For variation, add raisins to the pudding before allowing to set.
Enjoy!
- Yields: 6 servings
- Preparation Time: 1 hour