Wakefield rice pudding

Yield: 1 servings

Measure Ingredient
3 quarts Milk
1 pint Heavy cream
1⅓ cup Short grain rice
½ \N Stick butter
1 cup Sugar
¾ cup Raisins
3 larges Eggs
\N \N Cinnamon

Directions: Place 2¾ qt. of the milk and the heavy cream in a large pot and bring to a slow boil, stirring constantly. When small bubbles appear, add the rice, butter, sugar and raisins. Allow to simmer, stirring the mixture often for 1 hour until the rice is tender and puffed. In a blender, beat the eggs. While the blender is running, slowly add the remaining ¼ qt. of milk to the eggs. Gradually add the egg mixture to the cooked rice and stir constantly over low heat until thick. Ladle pudding into dessert dishes and garnish with cinnamon.

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