This is the first time I have made rice pudding. I was not impressed with the way that it turned out so I will be making this again. It is not going to be today because it is my birthday and if I am going to make something it will be something that I really like. The reason that I did make this was for Randy, he asked me last week if I would make him rice pudding. I was hesistant at first but I figured I would give it a try.
The New Good Housekeeping Cookbook
4 cups milk
1/2 cup regular long-grain rice
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
In 4-quart saucepan over medium heat, heat milk, rice, sugar, and salt to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until rice is tender.
In small bowl, beat eggs slightly; stir in small amount of hot rice mixture. Slowly pour egg mixture back into the rice mixture, stirring rapidly to prevent lumping. Cook, stirring constantly, until rice mixture thickens, about 5 minutes (do not boil or mixture will curdle). Remove suacepan from heat; stir in vanilla extract. Cover and refrigerate until well chilled.