JUNE:
Good morning. I am posting my rice pudding recipe to you, it comes from the Las Vegas Hilton Hotel & Casino. It was given to me by the retired ass't exec. chef who was our dessert pastry chef in culinary college some years back. Notice it doesn't contain any eggs nor cornstarch. The starch from the rice thickens this pudding. I have never given this recipe out to anyone before. It is easy enough.... but it does take a long time to make. That is if you wish not to scorch your sauce pan, milk can scorch easily as you know.

Milk, 32 oz (1,QT).
Rice* 3 3/4, OZ
Gran. Sugar 3 1/4 oz
Raisins** 3,oz minimum
Cinn. or Nutmeg*** To taste.
Lemon zest**** Approx 1/2 teas MAX. or to taste.
Cream/Half/Half....As needed at the end.

* It has been said for rice pudding, short grain is best. I never saw any differance in long or short grain rice. The choice is yours.

**I marinate my raisins in a little white rum & white vanilla overnite. This is your option.

***The spice(s) are your choice however June, always best to add at the very end when just about cooled with the cream. Another option is you can add 2 or 3 cinn sticks at the beginning of cooking & remove same at the end.

**** This is optional June, you can use a powder form if you have it.,however use much less as this form is strong in flavor.

June here is my tip, do not mix in the sugar till the last minute or so...because it is the sugar that leads to scorching. Cook on a low heat covered or slightly covered. When done remove & uncover let cool, when cooled or very, very close to reaching room temp. ADD THE CREAM OR HALF/HALF
& BRING IT TO YOUR CONSISTENCY. THAT IS THE OTHER SECRET.
Now you can place the pudding into the fridge & serve it the next day.
I hope you will enjoy my recipe Good luck & have a nice day.

~CASS/LAS VEGAS.