When I made the soup I posted yesterday, I cooked a little extra rice and surprise my kids with some warm rice pudding. The picture is not the greatest, they were in a hurry to eat it, but you get the idea. We do like it warm, but you are free to cook it and refrigerate it for later or the next day. This was the first time I have ever made it for my kids and Jeremy has asked me for the last few days when I am going to make it again!
Rice Pudding
McCain Family Favorite
5 Tbsp corn starch
1 cup sugar
1/4 tsp salt
2 1/2 cups milk
3/4 cup half and half cream
3 egg yolks
2 Tbsp butter
1 tsp vanilla
2 cups cooked rice
2 cups cooked rice
In a small bowl mix the yolks together. Mix cornstarch, sugar and salt in a 3-quart saucepan. Add milk and cream and cook over medium heat until smooth and thick, stirring constantly. Pour small amount of hot mixture into egg yolks: blend thoroughly, then pour mixture back into saucepan. Doing this will prevent the egg yolks from cooking to fast when adding them to the saucepan. Cook another 1-2 minutes. Remove from heat and add butter and vanilla. Once butter is melted, add the rice and stir. Pour into dishes and enjoy!
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