Lani loves rice pudding. I don’t make it as often as I should. I try to make extra rice sometimes so that I can make it for him. One suggestion, you may think that this is to thin. Be patient. It thickens as it cools.
2 cups cooked rice
2 cups milk
1 small can (5 1/3 ounces) evaporated milk
½ cup raisins (optional)
1 tablespoon cornstarch
¼ teaspoon salt
½ cup plus 2 tablespoons sugar
2 eggs, slightly beaten
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 teaspoon vanilla
In a small saucepan, scald the milks together. Measure raisins into a strainer and set over boiling water just long enough to plump them. In a heavy 2 or 3 quart saucepan combine cornstarch, salt, and sugar and blend well. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice and stir until thickened (only a minute or two). Remove from heat. Stir in raisins, spices and vanilla. Chill. Makes eight 1/2 cup servings.
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