Creamy Rice Pudding

 

This recipe is from Lamb's Restaurant in Salt Lake City and is one of their specialties.

 

 

1
cup long grain white rice
8
cups plus 2 cups whole milk
1
cup plus 1/2 cup sugar
4
eggs
2
teaspoons vanilla
Ground cinnamon to taste

 

 

Wash and drain the rice.  Combine the rice, 8 cups of milk, and 1 cup of sugar in a 4-quart saucepan.  Cook over medium heat, stirring occasionally, until the rice is tender, about 25 minutes.

 

In a mixing bowl, combine the eggs, 2 cups milk, 1/4 cup sugar, and vanilla.   Beat well to blend ingredients thoroughly.

 

When the rice is tender, add the egg mixture and cook over medium heat, stirring constantly, until the liquid just begins to boil.  Remove from heat and let cool.  Refrigerate until cold.  Serve topped with ground cinnamon. 

 

Makes 16 servings.

 

For variation, add raisins, or the grated rind of an orange or lemon, or a sprinkling of nutmeg.