Rice Pudding

This comes from Michelle's Greek neighbor, Josephine. It is the best! This is a very touchy recipe, so make sure you watch it throughout cooking and be sure to use a wooden spoon to stir. Even if it doesn't set, it still tastes good.

Ingredients

  • 6 cups whole milk
  • 2/3 cup raw rice (NOT instant)
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp. vanilla
  • 1 can evaporated milk
  • 1 cup raisins (optional)
  • Cinnamon, to taste
  • Cool Whip

Directions

  1. Place milk, rice, and sugar in a large saucepan. DO NOT STIR.
  2. Cover and cook on medium low heat for about 23 minutes. DO NOT BOIL, but keep covered. (If it looks like it is about to boil, reduce heat!)
  3. Remove cover, stir, and let simmer on low for about 45 minutes. Stir often.
  4. Beat eggs and mix with vanilla and evaporated milk. Slowly stir into pot with rice. Stir constantly while thickening, about 10-15 minutes. The longer it cooks, the thicker it gets.
  5. Add raisins if desired. Pour into large glass bowl, sprinkle generously with cinnamon and set in the far back of the fridge, uncovered, until cooled.
  6. Serve with Cool Whip and extra cinnamon. Cover when storing leftovers.