Recipe(tried): Susan's Comforting Rice Pudding

Hi all!

This is my very first post here. I have an incredible recipe for Rice Pudding that I have been eating a lot since I had my wisdom teeth pulled 4 weeks ago. I can eat other foods, but this still tastes best. I've also had asthmatic bronchitis for 4 weeks, so I've been pretty sick and I also have fibromyalgia. I have made this recipe many, many times. I'm importing it from MasterCook, so I hope the formatting turns out okay. If anyone has any comments or suggestions, please email me directly at moot96@aol.com. Thanks and enjoy the pudding!!

* Exported from MasterCook *

Susan's Comforting Rice Pudding

Recipe By : Susan (aka moot96@aol.com)
Serving Size : 6 Preparation Time :0:45
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Rice
2 1/4 Cups Water
1 Teaspoon Cooking Oil
3/4 Cup Sugar
3 1/2 Tablespoons Flour
1/4 Teaspoon Salt
3 Cups 1% Low-Fat Milk
1 Cup Evaporated Milk
4 Egg Yolks -- Slightly Beaten
1 1/2 Teaspoons Vanilla Extract

Put water and cooking oil in a 3 quart saucepan - bring to boiling. Add
uncooked rice and stir. Bring to boiling again. Turn down heat to low and
cover. Cook rice for 20 minutes, then turn off heat and let sit for 5 more
minutes (this is for Uncle Ben's Converted Rice - if you use another kind,
follow package directions for 1 cup of uncooked rice).

While rice is cooking, stir together sugar, flour and salt in a small bowl. Set
aside. Then you can measure out the milk and evaporated milk (I use a 4 cup
measuring cup). Then separate eggs and put the yolks in a large cup or small
bowl and beat them slightly.

After rice is done and the liquid is absorbed (if it's not all absorbed, just
drain off the excess water), add milk/evaporated milk mixture and heat to
boiling, stirring constantly. Turn off heat and add sugar/flour/salt mixture
and continue stirring to combine and heat to boiling again. Mixture will begin
to thicken.

Then pour about 1 cup of cooked mixture into the bowl/cup containing egg yolks
and stir gently to combine. Add this back to the rest of the pudding in the
saucepan, being sure to get all that good egg yolk mixture out of the bowl.

Heat to boiling again, stirring constantly. Cook a few minutes - the boiling in
all these directions should not be vigorous or it could burn - small bubbles are
fine. Pudding will thicken a bit more with the addition of the egg yolk
mixture.

Remove from heat and add vanilla extract.

Pour into a heat-resistant bowl and let cool on the counter for awhile before
refrigerating. Pudding will thicken as it cools.

Serve warm or cold.

You could add raisins or other dried fruit if you'd like. Or sprinkle cinnamon
or nutmeg on the top. I like it as is.

The 6 servings are large servings - I like this a lot!

The original recipe I got was for 2/3 of the amount and I found myself needing
to make it too often, so I increased it by 50%.
The original recipe also had 3 Tablespoons of butter added with the
milk/evaporated milk mixture. I left this out by accident once and couldn't
tell the differece, so I figured I didn't need the extra calories/fat grams.

Since I'm always in a hurry to eat some of this delicious pudding, after it's
done, I pour some in single-serving sized bowl so it will cool more quickly and
I put it right in the refrigerator and it gets colder much more quickly. Then I
pour the rest into another bowl.

Enjoy!! This is truly Comfort Food!