2 1/2 c. milk
3 Tbsp. sugar
1 tsp. vanilla
1 c. glutinous rice (sticky rice, short-grain rice)
1/2 c. raisins
1 tsp. cinnamon
This is what rice pudding was at my family table growing up (albeit without the pudding rice), not the creamy goopy stuff that you find in the deli case. That's just pudding with rice in it. This is rice pudding.
Note: Starts with uncooked rice.
In a medium saucepan, heat milk, sugar, and vanilla extract over medium heat until quite hot and bubbles begin forming on the edge.
Add rice. Use a short-grained pudding rice. Reduce heat to very low and cover. Stirring occasionally, cook 30 minutes, until most of the milk is absorbed into the rice.
Remove from heat. Stir in raisins, egg, and cinnamon. Spray a 2-quart baking dish with nonstick spray. Turn the rice mixture into the casserole. (Put the rice into the dish. Unless you're a genii, you won't be able to turn rice into a piece of pottery!)
Bake at 350° F for 20 min. Serve warm, in small bowls with milk. Have the sugar bowl on the table and allow each to sweeten the pudding to taste. This not-so-sweet pudding makes a great breakfast treat.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday March 4th, 2008