Serves: 4
Total Calories: 427
Combine half-and-half and rice in a large saucepan over medium heat; bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 10 minutes. Continue to simmer, stirring constantly, an additional 8 minutes, until rice is tender and creamy with some liquid left. Remove from heat; stir in 3/4 cup sugar, mixing well. In a small bowl, whisk together egg yolks, vanilla and 1/2 teaspoon cinnamon. Add 1/2 cup rice mixture, whisking to blend. Stir egg mixture into remaining rice mixture; mix well. Add butter and stir until evenly distributed. Pour into a serving bowl; cool to room temperature. Combine remaining sugar and cinnamon; sprinkle over pudding.
Tip: You'll find uncooked eggs in many old-fashioned recipes, a practice that isn't recommended anymore. Look for eggs labeled as "pasteurized" to use in these recipes.
This Rice Pudding Just Like Grandma's recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
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