Last week I made rice pudding, a favorite at our house, unfortunately I don't make it that often, so when I do, it is kind of a treat for the kids. Yesterday, the kids asked me to make it again. The things I do for my kids. *insert exhausted mom who slaves over a hot stove for her family* Just kidding! It's really not that bad, it is just that rice pudding is one of those recipes that takes a little time to be done right. It is also one of those recipes that is best done the night before. Score! Something I can do after the kids go to bed and catch up on my Project Runway at the same time.
This is my from my grandmother and I don't have a traditional recipe all written out. It is one of those things that I just do, you know, from memory.
First, you are going to soak 1 cup rice in 2 cups milk for about 10 minutes.
Cook the rice slowly until milk is absorbed on medium heat, stirring consistently, for about 20 - 25 minutes. You don't want the milk to come to a boil or your rice to stick to the bottom. Remove from heat and place a cover on your pan to keep warm while you prepare next step. At this point it should look a little like the picture above.
Next, in a small bowl beat 2 egg yolks (save the egg whites for later), 1 cup of milk, 1/2 cup of sugar, and 1/2 tsp of salt. Slowly fold egg mixture into rice that is in your pan. Return rice to stove on medium heat, and cook again till milk is dissolved and rice is tender, stirring consistently. Make sure that the rice is cooked or you will end up with crunchy rice pudding and nobody is going to like that.
Remove rice from heat and set aside. Then beat the 2 egg whites until stiff and slowly add 1 tbs sugar while beating. Fold into rice.
Now add 1/2 tsp vanilla and cinnamon too taste into rice and mix well.
Pour into serving dish or individual cups, let cool, then cover with plastic wrap and place into refrigerator to cool overnight.
The next day serve with a sprinkle of cinnamon and enjoy.