Old-Fashioned Rice Pudding
- 2 cups cooked rice I often add another cup (this makes it less moist but also makes it go farther)
- 2 cup milk I like 2%
- 1/2 pint whipping cream (1 cup)
- 1 cup sugar
- 1 tablespoon cornstarch
- 2 egg yolks, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tart apple diced can also use 1/2 c. dried fruit
- Preheat oven to 350°F.
- In a saucepan, heat milk and cream together until scalding (edges look bubbly).
- While this is heating, combine sugar, cornstarch, salt, nutmeg, and cinnamon in a bowl.
- Add egg yolks to bowl and combine with mixture (I like to use a whisk).
- Temper hot milk into egg mixture, by slowly stirring ½ c. hot milk into sugar/egg mixture. Then pour that mixture into the saucepan, again whisking until combined.
- Bring custard to a bubble. Remove from heat and stir in rice, vanilla, and apples or dried fruit.
- With cooking spray, lightly spray a 2qt. baking dish or 6 ramekins (placed on a cookie sheet) and add rice.
- Sprinkle cinnamon and sugar mixture on top (if desired) and bake for 25-30 minutes until golden on top.
- Garnish with fresh strawberries or raspberries in the summer.