I remember the first time I made this rice pudding my oldest son, Ethan, wasn't even one year old. I was still working full-time and we had a nanny stay with our son during the day. One night after work I decided to make this pudding and tucked it away in the refrigerator. The next morning I was already at work following our company's stock when I received a call from our nanny. She laughingly apologized and said that not only did she and Ethan taste the rice pudding but the two of them nearly finished the entire bowl and it wasn't even lunch time. She wanted to warn me that I probably wouldn't have the chance to even taste it. She was right.
Who knew that this simple and unassuming sweet treat would become one of my son's most favorite snacks. This is by far his most requested dessert that I prepare. Whenever he is coming home to visit from college I know that is my cue to whip up some rice pudding. The rest of us know that it is his for the taking and for us to sneak a spoonful.
It is twenty years later and any time and any day I am always on alert and ready to make Ethan's Favorite Rice Pudding.
Ingredients for Ethan's Favorite Rice Pudding
1 quart of whole milk
1/2 cup of long grain rice
1/2 teaspoon of salt
1/2 cup raisins
2 eggs
1/2 cup granulated sugar
1 cup Evaporated milk
1 teaspoon vanilla
Cinnamon
6-8 cup ceramic bowl
Time Saving Tip: Always make sure to have these ingredients on hand. This way you don't have to waste anytime running to the store to get the ingredients.
Let's get what we need.
Now let's make some rice pudding!
Add the eggs, sugar, vanilla and evaporated milk to a bowl. Whisk until thoroughly combined. Set aside.
Combine the milk, rice and salt in a medium saucepan. Simmer over medium heat, stirring fairly frequently. The mixing will help prevent the milk from scorching and bubbling over which can happen fairly easily. Cook until the rice is tender but not mushy. You have to taste a grain every now and then. This process can take 10-15 minutes.
When the rice is just about tender add the raisins and cook until rice is tender.
Remember the bowl with the egg mixture that you put aside? Well that mixture to be added to the hot rice and milk. However, before doing so the egg mixture must be tempered with the hot rice and milk in order to prevent the eggs from scrambling.
With the whisk ready to go scoop out some of the rice and milk add it to the egg mixture. Whisk while adding the hot mixture to the cold. Then repeat the process.
Add the mixture to the remaining rice and milk in the pot. And whisk until combined.
Cook for just a few minutes more to thicken...about 5 minutes or less. Do not over cook or else the pudding will end up being very dry.
This looks good. It is ready. Now pour it in a bowl that can handle the heat.
This is our official rice pudding bowl. It even has its own lid. Believe it or not, rice pudding is the only thing that it is used for - ever.
Once you have poured the pudding into the bowl sprinkle it with as much or as little cinnamon as you like. Ethan loves it with a lot of cinnamon. Let cool and refrigerate. Serve chilled.
It's ready! This is truly comfort food at its best. If you enjoy this half as much as Ethan does I will consider that a success!