Wakefield rice pudding
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Milk |
| 1 | pint | Heavy cream |
| 1⅓ | cup | Short grain rice |
| ½ | Stick butter | |
| 1 | cup | Sugar |
| ¾ | cup | Raisins |
| 3 | larges | Eggs |
| Cinnamon | ||
Directions
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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