Mary Arnold, Ruidoso, New Mexico, writes, “In the early 1960s, I used to make rice pudding using a recipe from the back of an Uncle Ben’s rice box. It was made with half-and-half or heavy cream.”
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Recipe Box: September/October 2011 – Easy Slow Cooker Recipes
Dodie LaPlante, Charlestown, New Hampshire, sends the recipe from the Uncle Ben’s website. She writes, “I couldn’t find the recipe in my stash, so I went online. They are old recipes, but the company’s site still had it, along with tons of others. Enjoy.”Â
Classic Rice Pudding
1?3 cup Uncle Ben’s converted rice
1 1?2 cups water
1?3 cup sugar
1 teaspoon cornstarch
1?4 teaspoon salt
1 1?3 cups milk
1 tablespoon butter or margarine
1?2 teaspoon vanilla
2 egg yolks, beatenÂ
Combine rice and water in medium saucepan. Bring to a boil, then reduce heat. Cover and simmer for 25 minutes, or until rice is very tender and most of the water is absorbed.
Combine sugar, cornstarch and salt. Add to rice with milk. Heat to boiling, and boil for 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla.
In bowl, slowly stir about 1 cup hot rice mixture into beaten egg yolks. Blend with remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble.
Serve warm or chilled, plain or with cinnamon and/or raisins.