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    NJ native without the accent or the big hair. Currently residing in Beijing. Teaching English. Absorbing all things China. Exploring SE Asia.

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Rice pudding

Oh my word, this is some of the best rice pudding I have ever tasted.  It’s easy and cheap, too!

Creamy rice pudding

  • 3/4 c uncooked white rice
  • 2 c milk, divided
  • 1/3 c white sugar
  • 1/4 tsp salt
  • 1 egg, beaten
  • 2/3 c raisins
  • 1 tbsp butter
  • 1/2 tsp vanilla extract
  1. In a medium saucepan, bring 1 1/2 cups water to a boil.  Add rice and stir.  Reduce heat, cover and simmer for 20 minutes. If you have a rice cooker, this is an easier option that guards against the rice on the bottom of the pot getting scorched.  If you don’t have a rice cooker, just keep a really really close eye on it.  I spent too much time this afternoon trying to scrape burnt rice remains off the bottom of my pot, ruing the decision not to use the rice cooker all the way.
  2. In another saucepan, combine 1 1/2 cooked rice, 1 1/2 cups milk, sugar, and salt.  Cook over medium heat until thick and creamy, 15-20 minutes.  Keep watching it 🙂
  3. Stir in remaining 1/2 cup milk, beaten egg, and raisins.  Cook 2 minutes more, stirring constantly.
  4. Remove from heat, stir in butter and vanilla extract.  Serve warm and sprinkle with nutmeg or cinnamon, if desired.

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