Recipe: Vanilla Rice Pudding
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We all know what a treat a bowl of ice cream can be but, to me, I've always enjoyed a nice, cold, creamy bowl of rice pudding just as much. Today's recipe is for a simple stove-top version, with vanilla and cinnamon and then topped with ripe, diced peaches.
4 1/4 cups milk
1 cup uncooked medium-grain white rice
1/2 cup light brown sugar
1 large egg
1 tsp vanilla
1/2 tsp ground cinnamon
Add 4 cups of milk to a deep, heavy bottomed stainless steel pot and add the uncooked white rice and light brown sugar. Stir that together and bring it up to a simmer.
Then turn the heat down, let it gently simmer along and stir it once in a while. It'll take about 20 minutes to cook.
Keeping an eye on the pot, use a small mixing bowl to combine the large egg with 1/4 cup milk, vanilla and ground cinnamon and whisk it up.
Once the rice is nice and soft to the tooth, ladle about a third to half of the hot rice mixture into the egg mixture, to temper the egg. Whisk it up and add it back to the pot with the rice, stir it in and let it cook along to thicken up the rice and cook the egg. That will only take 2 to 3 minutes, once the egg is added to the rice.
Transfer it to a large shallow container and place that into the fridge to cool down. Once it has cooled down, put a nice tight layer of plastic wrap right on the surface of the rice to keep it from drying out.
Serve it up cold in individual bowls with diced peaches right on top.