Mike and I spent our Christmas at his mom's house in Utah. While we were there she made this amazing rice pudding and I couldn't get enough...so, I got the recipe and recreated it when we got home! I only modified a couple things from the original Lion House Cookbook Recipe. Here is our version.
LET'S DO THIS!
HERE'S WHAT YOU'LL NEED:
- 1 cup white rice (2 cups when cooked)
- 2 cups milk
- 1 5½-ounce can evaporated milk
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ cup sugar
- 2 eggs, slightly beaten
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
STEP 1 - Cook 2 cups of white rice. I just used our counter top rice cooker but you can also just simply follow the preparation directions on the back of the rice packaging.
STEP 2 - When the rice is almost done cooking, scald the milks together in a small saucepan (to scald: heat the milk on medium high heat until almost boiling)
STEP 3 - In a 2-3 quart saucepan, combine the cornstarch, sugar and salt, blending well
STEP 4 - Stir in the hot milk mixture, stirring constantly over medium heat until thick and smooth (about 5 minutes)
STEP 5 - Add rice; reheat to a full boil then remove from heat
STEP 6 - Pour about a cup of the mixture into a small bowl with the lightly beaten eggs and stir rapidly for about 30 seconds
STEP 7 - Return the egg mixture to the saucepan mixture
STEP 8 - Stir for about 1-2 minutes until the mixture is thickened
STEP 9 - Stir in the spices and vanilla
STEP 10 - Chill in the refrigerator for at least one hour before serving
Makes 8 ½-cup servings