Rice Pudding (Everybody loves this rice puddling and theirs never any left overs. It makes a perfect protein and grain meal)1 cup organic rice (brown or white)
6 cup to 8 beaten organic eggs (depends on size)
6 cups whole organic milk
½ to ¾ cup sugar (brown rice 3/4 cup or 1/2 cup for white) Do taste, not too sweet this recipe doesn't need it with sweet milk and raisins i.e.
½ to ¾ cup raisins
1 tsp vanilla
1 tsp nutmeg (And, little extra sprinkle on top)
(9x12 pan)
*Cook rice until tender (if white that about 10 minutes),(Wash the rice at this point and drain well.)
*Mix all together liquids: Beat eggs in 2 cups of milk vanilla and nutmeg. Add in the sugar, raisins. (A small handful of slivered almonds is very optional.) It gives it a nice little crunch once in a while. But not enough to take over the very subtle flavor of the organic vanilla )
*Add the other 4 cups of milk and pour all in the 9x12 inch baking pan.
Cook for at least 1/2 hour (To 45 minutes as it depend on the thickness of container, at 350 degrees. Test the rice, you may need to add 15 more minutes to desired constancy. It's done with the knife is clean when poked or, it bounces in the center to the touch, Cool or serve warm.. (The best way that turns out rice every time, besides a rice cooker, is this simple method works just as well. Boil the rice about 5 minutes, except brown a little longer. After five minutes of boiling, turn off the heat, don't remove from the stove where it was boiling and do not peek under the sealed lid. Leave for 20 minutes then fluff and use. Perfect rice every time.
It does not need cool whip or ice cream it makes its own custard topping if done correctly.
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