Capitol Diners Rice Pudding Recipes

EASY RICE PUDDING FOR A CROWD (CAN BE HALVED)

Steps:

• Into a large, heavy-bottomed pan, mix together all ingredients. On medium heat, stir occasionally while mixture comes to a simmer.
• Continue stirring regularly throughout the process. You don't have to stir constantly, but you can't just walk away for very long either.
• Once at a simmer turn down heat and continue to stir periodically. Allow to thicken to a creamy consistency (about 25-30 minutes).
• Don't let it get too thick. It should be only slightly thicker than a hearty cream soup. If it gets much thicker it will be too thick when it cools. Serve as desired, whether hot or cold.

OLD-FASHIONED RICE PUDDING I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
• Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
• Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

CAPITOL DINER'S RICE PUDDING

Steps:

• Bring milk to a boil.
• In a mixing bowl, beat vanilla, eggs and sugar. Add to milk.
• Add rice to milk and simmer over low-to-medium heat for 15 minutes, stirring constantly.
• Dust top with cinnamon. Can be served warm or chilled. For added decadence, top with whipped cream.