This dish has graced our table dozens of times since I started writing this blog, yet EVERY time, I forget to get a decent picture (or any picture at all!). Well, that’s it – no more delays. I need to get the recipe out there! It’s one of the best ways to keep Nana’s memory alive.
Like most family recipes, measurements are, well, questionable. So excuse me for my mom’s loose translation, but it’s the best we can do. Try it a few times and I promise, you’ll love it. It’s easy, cheap to make, and best of all, DELICIOUS! One of my all time favorites.
Nana’s Rice Pudding
1 quart milk
2 cinnamon sticks
1 cup Carolina rice (yes, it MUST be Carolina)
1/3 cup sugar (or to taste)
2 egg yolks, beaten
golden raisins (optional)
Place milk in a pot and add cinnamon sticks. Bring milk to a boil. Lower heat, add rice and cook until almost tender, for around 15-20 minutes. Add sugar. Once sugar is cooked through, remove from heat.
Take cinnamon sticks out and add egg yolks. Stir until combined (the heat will cook the yolks). Add raisins if desired. Refrigerate until ready to serve (or eat it warm if you like). Sprinkle with cinnamon before serving.
This recipe can easily be doubled or tripled. You can also substitute lowfat milk since the starch from the rice is what helps the thickening process. You can also use Splenda in place of the sugar.