GREEK RICE PUDDING

This is my YiaYia’s rice pudding recipe, it's always a favorite at family gatherings.

Rice Pudding

Ingredients

• 2 c White Rice (preferred brand Carolina per my YiaYia)

• 10 cups Water

• ½ tsp Salt

• 4 c Whole Milk (do not use low fat), plus 2 c of Whole Milk for the pudding 

• 1 ½ c Sugar

• 1 tbsp Vanilla

• 1 package of Vanilla Pudding (do not use instant/preferred brand is Jello)

• 2 Eggs

• 4 tbsp Butter, salted

Directions

1. Add the rice, water and salt to a large pot and bring to a boil.

2. Boil for 15 minutes.  

3. While the rice is cooking, make the package of vanilla pudding according to the package directions. Set aside.

4. Once the rice is done drain in a colander and pour back into the same pot. 

5. Add the 4 c whole milk, sugar, and vanilla to the rice and mix well.

6. Bring the rice mixture to a simmer (keep stirring).

7. Simmer for about 5 minutes.

8. Add the cooked vanilla pudding and whisk until it's all mixed in well.

9. Continue to simmer for about 2-3 minutes or until mixture thickens and then turn off the heat. It will continue to thicken as it cools. 

10. Beat two eggs with a fork in a 2 c bowl and slowly temper the eggs by adding rice mixture a little at a time to eggs as you continue beating; this will keep the eggs from curdling.  

11. Add the egg mixture back into the pot of cooked rice and mix it in well.

12. Add the butter and let it melt. Once melted then stir.  Cool the rice pudding completely and put it in a container into the refrigerator.  It is best when you make it the day before.

You can serve in either individual bowls or one large casserole dish.  Serve with cinnamon and whipped cream. YUM!