HUNT'S RICE PUDDING
Hunt's Rice Pudding
- Cooking Time: 55 minutes
- Servings: 1-10
- Preparation Time: 5 minutes
- •6 cups milk
- •¾ cup long rice pudding
- •1 cup heavy cream
- •¾ cup sugar
- •3 egg yolks beaten
- •2 teaspoons vanilla
- •¼ teaspoon salt
- •Optional: last 15 minutes of cooking you can add raisins. I pre soak them in water or sometimes rum and drain the liquid before adding.
- •1 teaspoon cinnamon
1.Rinse pan with cold water and do not dry.
2.Pour milk in and bring to a boil.
3.Stir in rice and return to a boil.
4.Reduce heat and simmer, uncovered until rice is tender for about 55 minutes.
6.Meanwhile combine cream sugar, egg yolks, vanilla, and salt and set aside.
7.When the rice is tender, stir in cream mixture until completely combined: heat to a boil. (I usually add some hot liquid to the cream mixture first to temper it, then add it to the pot)
8.Remove from heat and pour into a 2 quart dish.
9.Sprinkle top generously with cinnamon.
10.Chill at least 4 hours.
11.Optional: Top it off with homemade whip cream. ONLY homemade whip cream.
12.This makes 6 cups.
13.I usually double this. Believe me it goes.
14.This is the best rice pudding. I was never a fan until I started eating this.