Old Fashioned Rice Pudding

This recipe is done the simmering way!
(made with almond milk, Mmmm)


Ingredients:
1 1/2 cups uncooked rice
1/4 cup sugar
pinch of salt
4 teaspoons Smart Balance*
1 teaspoon vanilla
5 1/2 cups + 3 tablespoons Almond Breeze* milk, divided
3 egg yolks
2 whole eggs


Directions:
Combine all ingredients (except egg yolks & 3 tablespoons milk) in a large pan.
Cover and cook over low heat. Once it comes to a slow boil, cook for 20 minutes.
While rice is cooking, beat the egg yolks with the 3 tablespoons milk in a small bowl.
When rice is cooked, remove rice from heat. Add egg yolk mixture immediately. Stir until completely incorporated and return to heat.
Stir constantly until pudding starts to thicken.
Remove from heat and pour into individual serving bowls or a large bowl and cover. Refrigerate to chill. Stir occasionally to keep a skin from forming. Pudding thickens as it cools.
This is not a quick mix pudding, it takes 1 hour to prep & cook and 2 to 3 hours to chill.


* Fat free milk and real butter can be used in place of Almond Breeze & Smart Balance
You can add also spice and raisins to this if you'd like~
1/2 tsp nutmeg to pot with the rice & milk
1/2 cup raisins added with the eggs


Source(s): Deborah Holton Harvey