SHULA'S RICE PUDDING
You can make any amount of this pudding by using the following basic relationships:
1 cup milk
1 cup cooked rice
1/4 cup sugar
1/4 cup raisins (optional, Stage Two)
1/2 to 1 tsp vanilla extract
I use 4 eggs and a big glass baking pan so that the pudding is only about an inch deep, but any 2-liter (2-quart) baking pan or casserole will do. You can make this a Feingold Stage One recipe by leaving out the raisins, and it is still great.
Now, for the complete recipe, for 4 eggs:
Turn on your oven to 300 degrees
A fork can be used for beating and stirring... or a wire whip if you wish. This is a very "low-tech" recipe.
4 eggs - beatBake at 300 degrees in a buttered or oiled baking dish. It does not need to be put in water or anything, but it does take quite a while at this temperature. For the large pan, at 1 inch thickness, it baked in 2 hours.
4 cups milk or milk substitute - add
1 cup sugar - add
2 to 4 tsp vanilla extract - add
4 cups cooked rice (white or brown) - add
1 cup raisins - add if desired
Somewhere in the middle, at least once, stir the pudding around some, so the rice does not all sink to the bottom. Of course, if you forget, you will simply have a layer of rice pudding and a layer of plain pudding - some people prefer it, so don't panic if you forgot.
When the pudding is near done, but still a little wet-looking on top and shaky-looking when moved, take it out and decorate the top with cinnamon-sugar. Then continue baking until a knife inserted near the middle comes out clean.
1/2 tsp ground cinnamonMix together until the color is even.
2 tsp sugar
If you want to make more, to use also on buttered toast, the ratio is 1:4 -- 1 tsp cinnamon to 4 tsp sugar
To decorate the pudding:
Taking pinches of the cinnamon sugar between your thumb and finger, "draw" lines of cinnamon-sugar across the pudding first all in one direction and then in the other direction, to make a pretty lattice or criss-cross pattern. Or, of course, you can just sprinkle or shake it on top any way you want.
Keep any extra cinnamon-sugar to use on buttered bread, toasted buttered waffles, or whatever.
The pudding can be eaten either hot or cold (that's why I make so much).
You can serve it in a bowl with a little extra milk, if you like.
Not only is it a fine dessert, but it doubles as a snack - or even the main part of a meal, in our house.