Rice Pudding

OK, So I just officially closed one of my other blogs. I have 5 officially, I think, and I think that's just too many. I only regularly post in 3 of them (this one, Random Jokes, and The Random Movie Review) and I'm too poor to really do the Restaurant Review justice. I'll keep that one open for a while longer, and I'll post in it whenever I get the chance. But the Random Recipe blog, while a great idea, just hasn't been easy to keep up. I've been so busy I haven't been cooking a lot. Or I haven't been posting my recipes and inventions because I forgot, or just simply haven't had time. So I'm merging that blog with this blog. It's my final solution. That way I can keep up with things without feeling guilty I haven't posted in ages. And I can still post recipes without feeling like I need to do it somewhere else. I'll add the recipes from the other blog to this one before I delete that blog, if I decide to at all. There's a good number of food stuffs there, and I don't know that I want to bother with it at this point.

At any rate I wanted to wax poetic about Rice Pudding, not about moving and merging my blogs. That's silly... What I find silly about 99% of rice pudding recipes is that they call for left over rice. My problem with that is that I never have any leftover rice. It always gets eaten (or stuck to the bottom of the pot). So, instead of using leftover rice, I use raw, uncooked rice, and one heck of a lot of milk. My recipe takes a lot of patience as well, and a good strong stirring arm, but it's a super easy recipe.

  1. Take some rice. I usually use about 2 cups. Rinse it well.
  2. Put it in the bottom of a large pot. I stress large because the last time I made it, my pot ran out of room as the rice grew, and I only used a cup and a half of rice.
  3. Add enough milk to cover the rice and about 1/2 a cup sugar. I never measure the milk, because there's not really much point.
  4. Turn the heat on low.
  5. You'll keep adding milk until the rice is cooked and the pudding is the right consistency.
  6. Stir constantly.
  7. When the rice is almost cooked, add about 2 tablespoons of vanilla, a tablespoon or two of cinnamon and about a cup of raisins. This is all optional. (For rum raisin rice pudding, soak the raisins in rum for an hour before you start, then add them at the very end.)
  8. Keep adding milk.
  9. Keep Stirring.
  10. When the rice is fully cooked and the pudding has reached the desired consistency, remembering that it will thicken more as it cools, remove from the heat.
  11. Let it cool a bit before serving, but I like it warm, rather than cold. If it gets too thick as it cools, you can add some more milk, just be very carful, because you can always add more milk, but you cannot remove it.

Question of the Day: What is your favorite flavor of pudding?

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