August 9 - National Rice Pudding Day

Raisin Rice Pudding 


from the Sunset Low-Fat Mexican Cook Book 
Prep Time: 5 min
Cooking Time: 50 - 60 min

Serves: 6



4 34 cups milk (nonfat)
23 cup white rice
13 cup sugar
2 tbsps unsalted butter
1 cinnamon stick
1 pinch salt
13 cup golden raisins
2 tsps vanilla extract
2 egg yolks
Drizzle of Honey 

1Combine 4 cups milk, rice, sugar, butter, cinnamon stick and salt in heavy large saucepan. Simmer over medium-low heat until rice is tender and mixture is creamy, stirring frequently, about 1 hour. Remove from heat. Discard cinnamon stick. Stir in raisins and vanilla.
2Pour 3/4 cup milk into heavy small saucepan. Bring to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk hot milk into beaten yolks. Return mixture to same saucepan. Stir over medium heat until thermometer registers 160 °F, about 2 minutes (do not boil). Stir egg mixture into rice mixture.
3Transfer rice pudding to large nonmetal bowl. Cover and chill until cold, about 30 minutes. (Can be prepared 1 day ahead. Keep chilled.)
4Thin rice pudding with more milk, if desired. Spoon into bowls and drizzle with honey. Serve.