Old-Fashioned Rice Pudding

Okay, the sun is still shining, the sky is clear with no chance of rain or cold yet hope springs eternal and I’m sharing a great dessert for a cold evening. Rice Pudding has always been a favorite and it never lasts to be eaten cold the next day.

Old-Fashioned Rice Pudding

1 cup white rice (don’t use the instant rice!)
4 cups whole milk
½ cup butter
5 eggs
3/4 cup granulated sugar
½ cup raisins or crasins (optional)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove

Preheat oven to 350 degrees.

Combine rice, milk, and butter in large pot. Bring to a boil, cover and cook over low heat until most of the milk has absorbed and rice is tender. Keep watch and give it a good stir ever so often.

Add eggs, sugar, raisins/crasins, vanilla, and spices together and mix thoroughly. Add and stir into the rice mixture quickly to avoid scrambled eggs! Sprinkle a little dusting of cinnamon on top and bake for about 20 minutes.