Recipe: Rosie's Bakery Creamy Stovetop Rice Pudding

ROSIE'S BAKERY CREAMY STOVETOP RICE PUDDING

1 3/4 cups PLUS 2 tablespoons water
1/2 cup PLUS 3 tablespoons long-grain rice
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup raisins
1 cup milk
1 cup heavy cream
4 large eggs
7 tablespoons sugar
1 teaspoon ground nutmeg
1 1/2 teaspoons vanilla

Bring the water, rice, and salt to a simmer in an uncovered medium saucepan over medium-high heat. Cover the pan and simmer over low heat until the rice is tender, about 15 minutes. The water should be completely absorbed.

Remove the pan from the heat and stir in the butter and raisins. Cover the pan and allow the rice to sit while you prepare the custard.

In a large heavy saucepan, vigorously whisk the milk, cream, eggs, sugar and nutmeg until blended.

Cook the mixture over low heat, whisking constantly, until it is thick enough to coat the back of a spoon, 10-15 minutes. Immediately remove the pan from the heat, stir in the vanilla and then add the rice by large spoonfuls, stirring gently after each addition.

Allow the pudding to sit for 30 minutes, then cover and refrigerate until ready to serve. Serve warm or cold.

Servings: 8
Source: Rosie's Bakery All-Butter, Fresh Cream, Sugar Packed, No-Holds-Barred Baking Book by Judy Rosenberg