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Tuesday, February 01, 2011

Rice Pudding Southern Style

The milk is just beginning to reduce. In lieu ...
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While the weather is cold, nothing quite says comfort like southern style rice pudding. There are few cooks in South Carolina that don't have their own recipe for this, here is one for you to try.

1 cup white rice, medium grain
2 cups water
1 tsp. salt
2 cups of milk, you can use 1 1/2 cups of canned milk mixed with 1/2 cup of milk for a better flavor this makes two cups of milk total and you will be dividing this.
1 cup of fine granulated sugar
1/2 cup of golden raisins
1/2 cup of shredded coconut
1 tsp. vanilla extract
1/4 tsp. nutmeg
2 eggs beaten
1 tbs. butter

In a pot bring your water to a boil add in a little salt. Once boiling add in your rice and cover and cook on low heat for twenty minutes.
In a second pot, add in one cup of your milk, sugar, nutmeg, rice and a little more salt, heat through and stir slowly for around 20  minutes or until it becomes thickened. Add in your beaten eggs, vanilla extract, raisins and coconut. Let cook additional 5 to 7  minutes.
You can add some warmed maple syrup on top of this dessert for a little extra decadence.
Note: The shredded coconut adds a little extra flavor and texture to this but it can be left out for those that don't like it.
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