RICE PUDDING

I know that your family will enjoy rice pudding.  It’s sort of an “old school” recipe but it is worth reviving!

Now most families have favorite ingredients that they like in rice pudding (such as raisins, cinnamon, nutmeg or cloves) so feel free to add whatever you wish.   Also try both methods below and let your family do a taste test.  Have fun!

BAKED RICE PUDDING
4 slightly beaten eggs
2  and 2/3 cups whole or low fat milk
2 cups cooked rice
2/3 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt


Combine all ingredients and pour into Pyrex dish-which has been sprayed with PAM.
Bake at 325 degrees for 45 minutes or until set.


STOVETOP RICE PUDDING
1/2 cup sugar
2 Tablespoons cornstarch
1/2 teaspoon salt
2 and  1/4 cups whole or low fat milk
3 extra large eggs
2 Tablespoons butter
2 teaspoons vanilla
1 and  1/2 cups cooked rice

Add water to the bottom of a double boiler; bring water to a boil.
Combine sugar, cornstarch and salt in the top pan of the double boiler. Add milk and eggs and whisk mixture until smooth. Add butter. Set the top pan on top of the bottom pan of boiling water. Stir constantly until mixture begins to thicken. Reduce heat and stir for about 10 minutes, making sure pudding does not stick. Add vanilla and warm cooked rice. Turn off heat and let set for 10 minutes.
NOTE: if you don't have a double boiler, just use a medium sized sauce pan of boiling water
with a stainless steel mixing bowl placed on top--- just be careful to not tip the bowl as you stir.