My husband says that his Mom made this kind of rice pudding often…and why not – they had 8 children and even today, I made 10 servings for $1.85! They also had dairy cattle and chickens for fresh eggs – excellent nutrition and protein for much less than most desserts. I did have fresh farm eggs from Don and Bonnie, that's why it's so yellow. We liked this version that isn't overly sweet. Save your egg whites for cake or macaroons.
I thought I didn’t have enough rice when I started making this; I was wrong, the rice absorbed most of the liquid by the time the pudding was cool and it was thick and custardy.
Never Fail Rice Pudding
2 1/4 Cups Water
1 Teaspoon Salad Oil (I didn’t use this)
2/3 Cup Long-grain Rice -- uncooked
1/2 Cup Sugar
2 Tablespoons Flour, All-purpose
1/4 Teaspoon Salt
2 Cups Milk
2/3 Cup Evaporated Milk (I used cream)
2 Tablespoons Butter
3 Large Egg Yolks -- lightly beaten
1 Teaspoon Vanilla Extract
1/2 Cup Raisins -- optional
In a heavy, medium saucepan, bring the water and oil to boiling. Stir in the uncooked rice. Cover and cook over low heat 25 minutes or until liquid is absorbed.
In a small bowl, stir together sugar, flour and salt; set aside.
Add milk, evaporated milk and butter to rice in saucepan. Bring to boiling. Add sugar mixture and stir until combined. Return to boiling.
Gradually stir about 1 cup of the hot rice mixture into the beaten egg yolks; return rice mixture to saucepan. Cook and stir for 2 minutes more. Stir in vanilla. Stir in raisins, if desired. Serve warm or chilled. Sprinkle servings with nutmeg or cinnamon, if desired.
10 Servings or about 1 ½ quarts
2014 Cost: $1.85 or 19¢ per serving
"Midwest Living Comfort Food"
Per Serving: 207 Calories; 7g Fat (31.5% calories from fat); 5g Protein; 31g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 124mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.