I’ve had a few requests to share the recipe for the rice pudding that we served at dinner this week. The recipe came from Kathy Stensgaard, who says she got the recipe from a friend in Colorado. Enjoy!
RICE PUDDING, about 25 servings, ½ cup per serving
1 ½ cups dry rice, long grain (not instant)
2 quarts milk (2% or whole)
2 large eggs
2 cups sugar
2 teaspoons vanilla
½ cup butter
Boil rice for five minutes in salt water.
Rinse rice with hot water until the water runs clear.
Drain and combine rice and milk in large crock pot.
Cook on high for approximately 2 to 3 hours (until rice is tender), stirring occasionally.
Whip eggs, sugar and vanilla together and fold in with rice. Then add the butter.
Cover for at least 15 minutes.
Serve with cinnamon and/or raisins if desired.