When I was growing up, rice cooked in milk sprinkled with sugar and cinnamon was one of my favorite things. I have been making this simple dessert for years now, and with the increase of people not being able to have gluten products this is a good alternative to serve as a dessert, being that it is naturally gluten free. It is a delicate, creamy texture and not to sweet, make sure you make enough because the bowl gets licked clean. This serves about 4-6.
- 4 cups milk
- 1/2 cup of short grain rice, it is preferred for this kind of pudding
- 1/8 teaspoon salt
- 1 egg
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- a sprinkle of raisins is optional
- Bring milk, rice and salt up to a boil using medium heat. (Very important or you will scorch the milk and burn the pudding)
- Bring to a boil, stirring almost constantly. Be patient this takes a few minutes.
- Reduce the heat and simmer for 30 minutes. (Add raisins at this time if using).
- In a separate bowl, mix the egg, sugar and vanilla.
- Take about 1/2 of cooked rice and whisk it into the egg mixture slowly.
- Stir the rice and egg mixture into the remaining rice and cook for 2-3 minutes.
- Serve warm or cooled completely. Each person can sprinkle cinnamon if desired.
- If you are cooling it completely, cover the pudding with a plastic wrap so it will not form a skin over it.