Rice Pudding

After yesterday's dark day on the internet, here's a sweet and tasty recipe for you, to wash that nasty taste internet censorship taste out of your mouth.

I was absolutely shocked and more than a little amused when I discovered you can buy rice pudding in the store...and what people actually pay for it!  O. M. G!  Are you kidding?  It is so easy to make (it was actually the first dessert I ever learned to make) and cheap it boggles my mind that someone would buy it at the store premade!

Rice Pudding

2/3 cup uncooked rice

1 1/3 cup water

2 eggs, beaten

1/2 cup sugar

1/2 cup raisins

2 cups milk

1/2 tsp vanilla

1/4 tsp salt

ground cinnamon to taste

Combine rice and water in a covered saucepan.  Bring to a boil and reduce heat; simmer for 20 minutes.  Preheat oven to 325.  Remove rice from heat and let stand, covered, 10 minutes.  Stir together egg, rice, sugar, raisins, milk, vanilla, and salt in a 1 1/2-quart casserole dish.  Sprinkle with cinnamon.  Bake uncovered 50 to 60 minutes, stirring occasionally.  Pudding is done when a knife inserted halfway between center and edge comes out clean.  Sprinkle with additional cinnamon if desired.  Serve warm or cold; refrigerate any unused portion.

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This post is part of Frugally Sustainable's Frugal Days, Sustainable Ways #11