Rice pudding -recipe

Rice pudding was created by the soldiers of Marco Polo.Legend has it that the troops brought the dish back to Europe.The men found it strange that the Chinese ate hot rice for breakfast.They decided to add milk and sugar as they did to their cereals.I love the fact that changing a way of eating a grain made a whole new dish!Rice pudding is loved in my house.My mother and sister and I all make a slightly different version.Growing up I always loved smelling the aroma's coming out of our kitchen.This is easy to make,you can always double the recipe.I like to serve mine in fancy bowls or wine glasses.Hand painted margarita glasses look so pretty being served at a dinner party with rice pudding in each.Topped with whip cream!Here is my mothers recipe : 1/2 cup uncooked rice,1/2 cup sugar,1/8 teaspoon of salt,1 quart milk,10 x 6 x 2 inch baking dish,a piece of aluminum foil to cover the top of the dish.Spray baking dish with non stick spray .Mix ingredients in a mixing bowl and pour into baking dish.Bake for 2 hours in 325 degree oven until the rice has softened.Stir a couple of times over the 2 hour's it is cooking.Uncover and let brown for a couple of minutes.Sprinkle with a teaspoon or two of ground cinnamon.Use your best judgement.I make my rice pudding on the stove.My version I add 2 cups of cream ,1 quart milk ,1/2 cup of raisins,1/8 teaspoon of sea salt,1 teaspoon cinnamon & 3 eggs . I am trying to cut out as much of the white ingredients as possible so I use 1/2 cup brown rice instead.Also I add a teaspoon of vanilla or orange extract.I cook mine in a large-sized, heavy-bottomed saucepan. Bring the rice, raisins,1 quart milk, cinnamon and sea salt to a boil over high heat.Do not let it burn.STIR! Reduce heat to low and simmer until the rice is tender, about 30-40 minutes.When the rice is tender, mix in a large mixing bowl, the eggs, 1 cup cream & vanilla . Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the pot. Then pour everything back into the pot. Stir well. This is called "tempering your eggs" ,you have to do this step, or your eggs will scramble on you when you add them to the pot. . Stir frequently to prevent the rice from sticking to the bottom of the pan.I serve mine warm with whip cream on top.Refrigerate leftovers.My sister cooks everything in her slow cooker.Her recipe is 6 cups milk,2 cups cream,1 cup long grain white rice,1 cup sugar,2 teaspoons vanilla,1/2 teaspoon cinnamon,1/4 teaspoon salt. Stir well and cook on low for 4-6 hours.When the rice is tender you are finished.Let the rice pudding cool to room temperature & you can refrigerate it.Some people like their pudding hot or warm, and some prefer it chilled it's completely up to you.Use your judgement on the milk and cream!You might want it creamier then add a little more milk or cream.Remember the kitchen is your own science lab.Experiment until you get your recipes perfect for your taste buds.Make some fresh homemade whipped cream:in a chilled metal bowl blend 1 cup chilled heavy cream,2 tablespoons granulated sugar and 1/2 teaspoon vanilla extract .Whisk together in a large bowl for about a minute or until it is whipped cream consistancy you want. That's it .
Hope you enjoy.