Rip Pudding Recipe 435

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EASY RICE PUDDING FOR A CROWD (CAN BE HALVED)



Easy Rice Pudding for a Crowd (Can Be Halved) image

"This is the best and easiest rice pudding recipe I have tried. This recipe can also be cut in half. It is creamy, delicious, and doesn't take anything but a periodic stir of the pot. It makes a huge amount and actually feeds more than 18 if you only serve 1/2 cup servings. But everyone that has tried it wants more. My family thinks it's "Da Bomb" - even my son who refuses raisins eats every morsel."

Provided by NewNerdMom

Categories     Dessert

Time 35m

Yield 18 serving(s)

Number Of Ingredients 9

6 cups cooked and cooled rice (preferably medium grain, but long grain will work)
2 cups half-and-half cream or 2 cups evaporated skim milk
4 cups milk (I use skim or 1%)
1 1/4 cups sugar
3 tablespoons butter
1 cup raisins
2 teaspoons vanilla
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg (use freshly grated for a world of difference)

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.

Nutrition Facts : Calories 401.2, Fat 7.5, SaturatedFat 4.5, Cholesterol 22.6, Sodium 56.3, Carbohydrate 75.9, Fiber 1.4, Sugar 18.8, Protein 7.2

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