rice pudding!

I have been REALLY into tiny bowls lately. I feel like every time I see them, I am pulled toward them with magnetic force. I always think to myself, “this bowl is the perfect size for cheerios” which is weird, because I never eat cheerios. I think maybe I imagine my baby eating cheerios as one of her first solids, although baby wouldn’t use ceramic bowls…I’m rambling! ANYWAY! I was wandering around downtown with my friend, Allie, after we ate some lunch and we went to anthropologie. While my friend was trying on a top, I was pulled toward a display of bowls. There were so many cute ones!!! I wanted all of them!!! With baby coming soon, I always feel a little guilty buying myself things since I don’t work as much, but I found some bowls that were only $2.50/each and they were a beautiful pastel blue green color that matches my kitchen and I bought them. Four to be exact. When I got home, I wanted to put things in the bowls, so I made some pudding! Rice pudding!!

This recipe makes 4 servings of creamy, rice pudding.


What you need:

  • 2 1/2 cups milk. (I used 2%, I wouldn’t recommend using skim)
  • 1/3 cup uncooked white rice
  • pinch of salt
  • egg
  • 1/4 cup light brown sugar
  • 1/4 tsp cinnamon
  • 1/3 cup raisins

Heat milk, rice and salt in a medium saucepan over high heat. Bring to boil. Reduce heat to simmer and cover for 20 minutes. Stir every now and then to keep rice from sticking to the bottom of the pan.

In the meantime, combine egg and brown sugar in a mixing bowl and mix until combined.

When rice is tender (after 20 minutes), spoon milk from saucepan tablespoon by tablespoon into your egg mixture until it’s temperature is raised (6 or 7 tbs). Go slowly so not to cook the egg. Once mixture is tempered, pour into saucepan and heat on low for 5 minutes, or until mixture is thick. Add raisins and cook another minute. Remove from heat and stir in vanilla and cinnamon. Portion out into bowls.



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