Nanna Rosie's Famous Rice Pudding
1/2 gallon Whole Milk
1 cup of Rice (Carolina Long Grain)
1 cup of Sugar
1 tsp. vanilla
Put milk in a saucepan and add rice and half of the sugar
Stir constantly on low flame for 40-45 minutes
Taste rice to see if it's done. If so, remove from flame and let cool
Once cooled, beat 2 eggs and remaining sugar and vanilla. Whisk cooked rice into in the egg mixture a little at a time, keeping the rice on the stove on low flame. It should be bubbling. Remove from the heat, pour into aluminum pan, sprinkle with cinnamon, and refrigerate until cooled.
While it may appear loose, it gets thicker once it cools, so resist the temptation to thicken further.
Pairs Well With
Nanna Rosie knew how much my family LOVED her rice pudding, and anytime we were going to be in her company, she would make it for us. Nanna just passed away in mid-January, and I want this recipe to be a legacy for her love of food, and how she shared her love for others through food.