Georgia’s Rice Pudding
1 cup Riceland Extra Long Grain Rice
3 cups milk
1 cup heavy cream
Pinch of salt
¾ cup light or dark brown sugar
1 teaspoon vanilla
½ teaspoon cardamom
½ teaspoon cinnamon
¼ teaspoon ground black pepper
Grated rind of 1 orange
Grated rind of 1 lemon
- In a heavy bottomed saucepot, add the rice and cover with the milk and cream. Cover and cook over low heat, about 20 minutes until rice is tender. Stir frequently to prevent the rice from sticking to the bottom of the pot. Remove from heat and set aside.
- In a large mixing bowl, whisk together eggs and brown sugar until well combined.
- Add about one-half cup of the hot rice mixture to the egg mixture, one tablespoon at a time, vigorously whisking to incorporate.
- Add the egg mixture back into the saucepan of rice and milk along with the vanilla, spices and grated rinds. Stir on low heat for 5 to 10 minutes until thickened. Be careful not to allow the mixture to come to a boil at this point or it will curdle. Remove from heat.
- Serve warm or cold.