Sometime the simplest deserts are the best and this is one my Mom used to make for me when I was kid. It takes about an hour to bake and compared to most deserts, is not all that high in sugar.
Ingredients
- 28 oz. 2% milk (3.5 cups) – can use whole milk or cream
- 0.5 cup Long grain rice – uncooked
- 0.33 cup sugar (1/3rd cup)
- 0.5 cup raisins – optional
- 1 tsp vanilla extract
- 0.5 tsp salt
- ground cinnamon
Process
- Mise en Place – measure and prepare your ingredients prior to starting
- Preheat oven to 325 F (165 C), and grease a 1.5 quart baking dish.
- In sauce pan, mix milk, rice and sugar, and bring to boil over Med heat. Stir constantly.
- Reduce heat and simmer 5 mins.
- Transfer to baking dish
- Bake covered for 45 mins, stirring every 15 mins.
- Add vanilla extract and raisins. Bake another 15 mins.
- Transfer to serving dish and sprinkle with cinnamon.
Note 1: There are many things you can do to modify the recipe. For example, using short grain rice, adding brown sugar, or stirring and egg into the rice mixture before baking to make it thicker. If you add an egg, you have to temper it: first whip the egg so its fully mixed. Then one tablespoon at a time, add the hot rice mix to the egg stirring constantly. Keep adding tablespoons of hot rice mixture to the egg mixture until the egg mixture gets to the temperature of the rice mixture. That will keep the egg from poaching when you pour it into the rice mixture.
Note 2: You can substitute heavy cream for milk if you are on Keto and don’t want the sugars found in milk. You have to be more careful how you cook the rice in cream though. Bring the rice/cream mixture to a boil slowly. You may also have to add water to the rice mixture as it bakes. If you’re going this route, substitute a sweetener for the sugar and gauge how the sweetener you used effects consistency.
