Before you start, this is not a quick recipe, expect to spend the better part of an hour near the stove.
- 3/4 or 1 cup uncooked white rice.
- 2 cups milk (split, 1 1/2 now, 1/2 later)
- 1/3 cup white sugar
- 1/4 tsp salt
- 1-2 eggs beaten
- 1/2 tsp vanilla extract
Cook the Rice:
Skip this step and use some left over rice if you have it. About 2-3 cups is good.
Boil twice the water as you have rice (2 cups of water for 1 cup rice). Add uncooked rice to the boiling water and stir. Reduce heat, cover and simmer til done. Stir occasionally and don't let it burn. The rice is done when all the water is absorbed (about 20 minutes).
Making the Custard:
Combine rice, 1 1/2 cups milk, sugar and salt in a sauce pan. Cook over medium heat until thick and creamy (15-20 mins, maybe more). Be very careful with the heat, you want to just barely scald the milk, but not make it taste bad. It's important that you stir frequently and don't let anything stick to the pan. Near the end you should stir continuously.
Test the mix by wiping the back of the spoon with your finger. If the line holds well (doesn't run) then you can proceed, if not cook a bit longer. This is a good time to taste it also.
Stir in the remaining milk and beaten egg[s]. Cook for a few more minutes, stirring continuously. Take it off the stove and stir the vanilla.
You can spoon into single serving bowls or a large dish. Serve warm or cold with a dash of cinnamon and cream or whipped cream if you like.
Use two eggs for a thicker pudding. Use other spices, nutmeg or anything else that you like. Some people (not me) like raisins in their pudding.