It's a snow day here. I've got a whole day to goof around and a strong urge to make rice pudding. There is no such thing as a bad rice pudding recipe but I always go back to my favorite one.
As background pictures for the recipe, I have a few of my favorite vintage recipe pamphlets. The one above is my newest and cutest; Pillsbury's 11th Grand National Bake-Off Cookbook.
Eagle Brand...one of the best baking ingredients ever (it is magic!).
This Brer Rabbit one is really old. Check out the gingerbread men...nightmare inducing.
So, here's the recipe for cinnamon rice pudding. I'll be making it after I finish that painting project I started.
Cinnamon Rice Pudding
3 1/2 Cups milk; divided
1/2 Cup short-grain rice
1/3 Cup sugar
1 Tbsp butter
1 stick cinnamon
1 egg
1 tsp vanilla
1/4 Cup (or more) raisins
Combine 3 Cups milk, rice, sugar, butter, and cinnamon stick in a medium saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes. Combine remaining 1/2 Cup milk with the egg, stir, and add to the pudding mixture. Simmer 40 minutes. Discard cinnamon stick and stir in vanilla and raisins
