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Author Notes: I got this recipe a long time ago; I don't remember who gave it to me. I have taken to calling it "Grandma's" just because it is so homey and sweet. I give the option of using either cinnamon or shaved chocolate as the garnish, but I'm secretly hoping you'll use chocolate. Using really good vanilla is key, and using excellent, organic dairy ingredients makes a difference. —roryrabbitfield
- 2 quarts whole milk, preferably organic
- 1 cup white rice, long grain (no need to rinse)
- 1 cup sugar
- 1 tablespoon butter (unsalted)
- 1.5 tablespoons vanilla
- 1-2 dashes salt
- 2 eggs, room temperature
- 1 cup heavy cream, preferably organic
- 6 dashes cinnamon OR
- 3 tablespoons chocolate shavings (use good chocolate!)
- In a large saucepan over medium-high heat, boil the milk, rice, sugar, butter, vanilla and salt. Reduce heat to very low and simmer the rice mixture until the rice is fully cooked. This could take up to an hour. Stir it frequently to prevent scorching. (If your stove does not go low enough, you may want to use a heat diffuser.)
- In a bowl, beat the eggs. Add some of the rice mixture to the eggs, stirring. Add the egg/rice mixture back into the big pan with the rest of the rice. Stir in the cream.
- Put pudding into a large serving dish or six individual dishes. Put in refrigerator and chill thoroughly. (Of course it will chill more quickly in individual dishes.)
- When serving, top with either cinnamon or chocolate shavings.
- This recipe was entered in the contest for Amanda and Merrill's Best Rice Pudding
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