Rice Pudding

I wasn't sure that anyone would want a rice pudding recipe. It seemed old fashioned and outdated, but after I posted it the recipe requests came pouring in. Apparently its a very nostalgic dessert. I got a bunch of sweet messages on Instagram with stories about grandmothers and mothers making this sweet treat for their families.  This recipe was adapted from a Paula Dean recipe - although its a pretty traditional dish.

Ingredients:

4 cups whole milk

1 cup water

1 cup long-grain white rice

1/2 cup sugar

1 tsp. cinnamon (I like my rice pudding with a lot of cinnamon, but if thats not your jam...add less)

Pinch of salt 

1/2 cup raisins (if you like that sort of thing)

1/2 cup heavy cream

2 large egg yolks

1/4 tsp. nutmeg 

1 tsp. vanilla extract 

Sweetened Whipped cream for serving 

Directions:

1) In a medium saucepan, combine water, milk, rice, sugar, salt and cinnamon. Bring to a boil over medium-high heat. Reduce to a simmer and cook, uncovered, until the rice is tender and the milk has been absorbed - 40-45 minutes. It will still look creamy. In the last 5 minutes of cooking, stir in raisins (ya' know,...if you like that sort of thing)

2) In a small bowl, whisk together the cream, egg yolks, and nutmeg. Scoop 1/4 cup of liquid from the hot rice (it's ok if there are some rice chunks) whisk the hot milk into the yolks and cream.  Turn the heat off and stir in the tempered cream into the rice mixture. Add vanilla. 

Serve hot or cold...I like to warm it up every time. Top with whipped cream.