Taverna Opa’s Rice Pudding
Recipe from Taverna Opa
Submitted May 27, 2009
Rice Pudding
INGREDIENTS
2 1/2 cups of whole milk
1/3 cup of uncooked long or short grain white rice
1/8 teaspoon salt
1 egg
1/4 cup sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
METHOD
1 In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together egg and sugar until well mixed. Add a half cup of the rice mixture – a tablespoon at a time – beating to incorporate.
3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the cinnamon.
Serve warm or cold.
Serves 2-3.