Rice Pudding

Continuing on the pudding trend, I made two batches of rice pudding this weekend by special request from my charming associate. For the first (for a dinner party), I essentially followed this recipe, which calls for whole milk and two eggs for a double batch. Just too rich -- not how either of us thinks of rice pudding. So today I made another batch, using skim milk, one egg, and less sugar -- just right. It worked out even though I accidentally used only 1/2 cup of rice instead of 2/3, so I'm leaving it as 1/2 below -- but I'm sure 2/3 would be just fine. (And it's a perfectly acceptable breakfast -- it's just milk, rice, some egg, and a little sugar.)

Rice Pudding

1/2 cup white rice
5 cups skim milk
1/2 tsp salt
1 egg
1/3 cup white sugar
1 tsp vanilla extract
1 green cardamom pod
1/3 cup raisins

Bring the rice, milk, cardamom pod and salt to a boil in a sturdy saucepan, stirring frequently so that it does not stick to the bottom and burn. As soon as it boils, turn the heat to low and simmer until the rice is cooked, about 15 to 20 minutes. Stir frequently. When the rice is cooked, beat the egg together with the sugar until smooth. Add several large spoonfuls of the hot rice mixture to the egg; beat after each addition. Then add the egg mixture to the rice mixture and stir well. Add the raisins. Cook about 20-30 minutes more, stirring occasionally, over very low heat, until thickened. Remove from heat. Add vanilla and stir well. Eat hot, at room temperature, or chilled; it will continue to thicken as it cools.

Serves about 4 in medium portions or 6 in small portions.