This is the Duke University Rice Pudding Recipe I've made for over 30 years. It is wonderful as comfort food.
1/2 cup regular rice 1 cup salted water 1 quart whole milk (soy milk is fine, too) 1/2 stick butter 3 eggs 1/2 cup sugar 1 cup plump raisins 1/2 teaspoon vanilla 3 tablespoons sugar 1 tablespoon cinnamon
Pour rice slowly into boiling salted water in a large pot. Do not stir. Cover tightly and cook for seven minutes. Rice should ahve absorbed water and rice will be slightly undone. Add the milk and butter and bring to a boil, cover and cook over a low flame for one hour.
Toward end of hour beat the eggs until golden, add sugar, vanilla and raisins. Pour the mixture into the rice, stirring slowly as mixture begins to thicken. Serve hot, warm or cold with the mixture of cinnamon and 3 tablespoons of sugar sprinkled evenly over the top. This will serve about eight.
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