Rice pudding is a British tradition my mother brought with her to Canada. Her mother used it during the war to fill children's empty bellies when food was rationed and desserts were scarce. They baked their rice pudding in the oven but I have found this method to be quicker, easier and almost as good. It's very creamy. Sometimes I use one cup of milk and one cup of 'half and half'. The 1/2 cup of half and half going in during the last two minutes. Or just mix the half and half and milk together, then divide.
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 ( I throw in a few extra because the kids love them...(I prefer Sultanas )
1/2 teaspoon vanilla extract
1/2 to 3/4 teaspoon nutmeg (depending on how much you like nutmeg)
Directions:Prep 25 min....Cook 20 Min....
Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
In a clean 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 and vanilla and nutmeg.
This dessert will fill them, warm them and relax them. They might even get sleepy. Enjoy the moment.