1 1/2 cups cooked white rice 1 1/4 cups heavy cream 1 1/4 cups milk 1/6 - 1/3 cup sugar (depends on tastebuds here, really) 4 eggs 1/2 tsp salt 1 tsp Vanilla
Mix liquids and eggs first, then add in the sugar, rice, and salt. Go ahead and just mix it in the baking dish. I find that unless I'm doubling the recipe, I don't need to use the 9x13. Sprinkle lightly with cinnamon (or really douse it -coughcough-) Heat oven to 325. Bake uncovered for 45 minutes, stirring it every 15 minutes. Let it sit for a little bit after it comes out of the oven so it can finish absorbing.
Just a basic rice pudding recipe, nothing special. My main alteration to the original was doing half-and-half cream and milk. Fair warning, this does result in a very rich pudding. I know I have a love affair with rich and creamy things (teddywolf, I still lust that alfredo sauce . . .) but I'm well aware that not everyone else shares this love.
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1 1/4 cups heavy cream
1 1/4 cups milk
1/6 - 1/3 cup sugar (depends on tastebuds here, really)
4 eggs
1/2 tsp salt
1 tsp Vanilla
Mix liquids and eggs first, then add in the sugar, rice, and salt. Go ahead and just mix it in the baking dish. I find that unless I'm doubling the recipe, I don't need to use the 9x13. Sprinkle lightly with cinnamon (or really douse it -coughcough-) Heat oven to 325. Bake uncovered for 45 minutes, stirring it every 15 minutes. Let it sit for a little bit after it comes out of the oven so it can finish absorbing.
Just a basic rice pudding recipe, nothing special. My main alteration to the original was doing half-and-half cream and milk. Fair warning, this does result in a very rich pudding. I know I have a love affair with rich and creamy things (