Recipe: Creamy Rice Pudding

Creamy Rice Pudding
alt.cooking/Heather S. (2001)

This was a favorite with my children while they were growing up! After digging up this recipe again, I think I will make it again. It is low in fat too! I found the recipe in a newspaper-- was living in Montreal at that time so it must have been the Montreal Star or the Montreal Gazette. Sorry, that is all I can give for the source.A traditional rice pudding like our grandmothers used to make took long hours of baking in a conventional oven. Here's a quick creamy version with that old-fashioned flavor that takes no time to make in the microwave.

The key to creamy rice pudding made with long grain rice is to make sure the rice is cooked until very tender.

Fans of rice pudding will enjoy this easy dessert which tastes a lot like commercially made Laura Secord (available in Canada) rice pudding. (Trust me...it comes in a can, but is pretty darned good!)

Not all brands of evaporated milk will give a rich custard flavor; I suggest using Carnation brand. either whole milk or the less-rich 2% works well (note from Heather...I have tried this with the newer NO-fat Carnation
Evaporated Milk and it works well too.)

and now finally...here is the recipe!

Preparation time: 8 minutes
Cooking time: about 25 minutes
Serves 4 to 6

1/2 cup long grain rice
1 1/2 cups water
Pinch salt
1/2 cup granulated sugar
2 tablespoons cornstarch
1 can (385 mL) evaporated milk
2 teaspoons vanilla
1/2 cup raisins
cinnamon

Combine rice with water and salt in a 2 quart casserole dish. Cook covered at high (100% power) for five to six minutes or until water boils; continue to cook at medium (50% power) for 14 to 16 minutes or until rice is very tender and most of water is absorbed. Let stand covered for 10 minutes or until all water is absorbed.

In a 2 quart glass measure, blend sugar with cornstarch. Stir in evaporated milk until smooth. Cook uncovered at High for four to six minutes or until mixture comes to a full rolling boil and thickens, stirring twice. Add vanilla and raisins; stir into hot rice.

Let stand, covered for 30 minutes before serving. (Pudding will continue to thicken upon cooling.)

Best served either warm or at room temperature sprinkled with cinnamon.