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1 1/2 cups uncooked rice, preferably short-grain
1/2 cup granulated sugar
1-L container 3.25% milk, about 4 cups
250-mL container half-and-half or table cream, about 1 cup
2 tsp vanilla
1/2 tsp ground cinnamon
2 eggs
1/2 cup dark or sultana raisins
Cook rice following package directions, but use only 3/4 teaspoon (3 mL) salt. Then fluff with a fork and measure out 4 cups (1 L). (Do not add more; refrigerate or freeze any remaining rice.) Stir sugar with milk, cream, cooked rice, vanilla and cinnamon in a large heavy-bottomed saucepan. Bring to a boil, uncovered, over medium heat, stirring often.
Reduce heat to low and cook, uncovered and stirring frequently, especially as it thickens, for 15 minutes. Then lightly beat eggs and stir in. Continue cooking, stirring often, until mixture thickly coats a spoon and rice is very soft, about 10 more minutes.
Stir in raisins. Enjoy right away while warm. Pudding will keep well, covered and refrigerated, for several days.
Calories 302, Protein 8.2g, Carbohydrates 49.8g, Fat 7.7g, Fibre 0.7g, Sodium 265mg.
One look says down-home cooking at the neat white-sided Turkey Burger restaurant along Highway 10, north of Halifax. The creamy rice pudding has been a customer favorite for years and our version is very close to their large-quantity recipe.
Short grain rice, often labeled Italian-style or Arborio, gives the creamiest texture.