Ingredients: |
Ingredients: • 1 1/3 cups water
• 2/3 cup long-grain white rice
• 1 can (12 fl. oz.) evaporated milk
• 1/2 cup raisins
• 1/2 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 2 cinnamon sticks, or 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
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Directions: |
Directions:PLACE water and rice in medium saucepan; bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until liquid is absorbed. Be careful with this step, as you may need to add water to keep the rice from sticking.
STIR in evaporated milk, raisins, sugar, vanilla extract and salt. Add the cinnamon sticks or stir in cinnamon powder and bring to a boil. To temper the eggs, first take 1/4 cup of the boiling rice, and add to the beaten eggs, stirring constantly. Then add another 1/4 cup to the eggs before taking the egg mixture and pouring it into the boiling rice. Mix well with wire whisk. Bring to a boil. Cook, stirring constantly, for 2 minutes.
If you used stick cinnamon, remove the sticks before serving. Sprinkle with ground cinnamon to taste. Serve warm or chilled. |
Personal
Notes: |
Personal
Notes: I cannot say for certain that this is Cuca's recipe for rice pudding, but I remember she did use canned milk, and the basis for this recipe I found on the Carnation website.
Besides the canned milk, I particularly remember she used stick cinnamon and she would always sprinkle ground cinnamon on top when she served it. She usually served it chilled, but I do remember on occasion her serving it warm.
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This recipe for Rice Pudding is from