Never Fail Rice Pudding

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.