Rice pudding is one of my all-time favorite breakfast foods. I'm not sure everyone eats it for breakfast, but I know my mom would make it for us as kids for breakfast. I also assumed everyone dunked their grilled cheese sandwiches in ketchup---apparently that was just a Miller family thing. Who knew??
So I tried out a rice pudding recipe last week as a way to warm up on a cold winter day. Wait, it's spring. Who knew??
Of course, I have some sort of genetic disorder that requires me to deviate from original recipes, so here's my yummy rice pudding concoction that I know you will enjoy. It's really pretty darn easy, too!
Saucepan Rice Pudding
2 cups half & half
1 cup milk
1/4 tsp. salt
1/3 cup white rice (NOT the quick-cooking type)
1/4 cup raisins
1/4 cup golden raisins
1/4 cup sugar
1 tsp. vanilla
1/4 tsp. almond extract
1/4 tsp. nutmeg
1/2 tsp cinnamon
Combine the half & half and milk in a medium saucepan. Bring just to a boil. Add the salt, rice and raisins. Reduce heat to low and let simmer, covered (stirring occasionally), for 30 to 40 minutes, or until rice is tender and much of the milk has been absorbed.
Remove from heat and add sugar, vanilla, nutmeg and cinnamon.
Serve warm (my favorite!) or chill in refrigerator.
**If you don't have golden raisins--don't rush out to get them! I just added them because I had them, and the tartness of the golden raisin is really nice with the sweetness of the rice pudding.