A few weeks ago, a friend called and asked me to send her a rice pudding recipe. I sent her this one by Martha Stamps found in The Southern Foodways Alliance Community Cookbook. I wasn't sure that she would ever get around to making it and enticed her to come over for supper by offering rice pudding as the dessert.She readily accepted our invitation. This makes a light pudding which rice lovers will adore.
RICE PUDDING
Rice Pudding
(serves 8)
- 3/4 cup raw white rice
- 2 cups water
- 1 teaspoons salt
- 1/3 cup raisins
- 1 tablespoon whiskey
- 2 cups whole milk
- 4 large eggs
- 1/2 cup sugar
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground mace
Preheat the oven to 325 degrees F. Grease a 1/2-quart baking dish and set it aside.
Bring the rice, water and salt to a boil in a saucepan over high heat. Stir and cover. Reduce the heat to low and simmer for 15 minutes. Remove from the heat, uncover, and set aside.
Place the raisins in a small bowl. Pour the whiskey over the raisins and set aside.
Heat the milk in a saucepan until scalding (180 degrees F). Remove the pan from the heat and set aside.
Whisk together the eggs, sugar, cinnamon, and mace in a large bowl. Stir in the raisins and whiskey. Stir in the rice. Whisklng constantly, add the milk in a slow, steady stream. Pour the pudding into the prepared baking dish. Bake until the tip of a thin iknife inserted into the center comes out clean, about 1 hour. If the pudding is set, but the top is not browned, set under the broiler for a few minutes. Serve warm.
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