June 13 

I. Love. Rice. Pudding. This one is from Pinterest. It's a good one! This recipe is like one you would get at a rice pudding dessert shop.  

1 c white rice (rinsed)

2 c water

4 c whole milk

1 c sugar

1/2 tsp salt

2 large eggs (beaten lightly)

1 tsp vanilla

1/2 c raisins (opt)

1 TB butter

Rinse the rice well and combine it with the water in a saucepan. Bring it to a boil then lower the heat and let it simmer until the water is mostly gone. (15 min)

In a different large pot, heat the milk over a medium heat until warm but not boiling.

Stir in the sugar and salt into the warm milk, mixing it well until the sugar dissolves.

Once the rice is tender, add it to the warm milk mixture and stir everything together. 

In a small bowl, lightly beat the eggs. Slowly temper the eggs by adding a few spoonfuls of the hot milk mixture to the eggs while stirring fast so they don't curdle, then pour the egg mixture back into the pot. 

Keep stirring the pudding on low heat until it thickens up a bit and the eggs are fully cooked.

Mix in the vanilla, raisins and butter until the butter melts completely.

Allow the pudding to reach the consistency you prefer by coking it for a few more minutes, stirring constantly to prevent burning. 

Remove the pot from the heat once it is nicely thickened. 

Serve warm or let cool in the fridge.