Rice Pudding

One of my dear friends, Robin, made rice pudding a couple of times this semester, and I absolutely loved it! Every time she made it, life in our our apartment was even happier than usual. Thinking back on the happy times I was inspired today to make some myself and see if it turned out as delicious as Robin's.

Rice pudding came to Europe through India. Before it was used for food, rice was used for medicinal purposes. In the Middle East they ate a sweet rice dish called Firni that was meant to be served cold. In India they made Kheer, which is very similar to rice pudding today. China was known for its eight jewel rice pudding that had eight different honey preserved fruits on the bottom. Europe had rice pudding too, but it mainly came from the ancient Romans who used it only for medicinal purposes to heal upset stomachs.

I didn't eat this to heal my stomach, but it definitely felt wonderful in my belly! I didn't add any raisins because Xochi and I didn't think we really wanted any, but they could be a nice addition. It is simple to make, but you need to have about 45 minutes of time free to stand by the rice and stir it. It is tasty warm, but my personal favorite is to put it in the fridge and eat it cold. Yum!

Rice Pudding

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins (optional)
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter, vanilla, and cinnamon. Serve warm or cold.