Rice Pudding with homemade pudding, raisins and cinnamon

Rice Pudding with homemade pudding, raisins and cinnamon

Looks like Fall is here, and I'll have more time to post yummy recipes.  Might as well come out of the gate with a winner.  I have been battling Bronchitis for the last 3 weeks.  Finally went to the Doctor last Sunday where they loaded me up on medication that makes you feel worse, before it makes you feel better.  Since then, I was unable to sleep, or eat.  As I felt better, I wanted to eat, but everything hurt my stomach.  Tired of chicken noodle soup and crackers, I started combing the cabinets.  I ate a handful of raisins as I rummaged. Those were pretty good, but a bunch of those on a hurt stomach was not going to be a good idea.  Put the box back.  I found a bag of rice, made a mental note to cook some up for dinner the next day.  Then, WALAAAA, it hit me.  Mom used to make me rice pudding when I couldn't eat anything else.  I went on a hunt for a box of pudding mix, or a bag of the German pudding mix.  Nothing.  Then I remembered my Grandma's Jello Salad recipe.  Hold on, I know I said jello, but if you haven't tried this recipe you need to.  Grandma made a jello salad, then topped it with homemade pudding.  Since I always have eggs, milk, flour and sugar in the house, I knew this was the deal.  I fixed it, it was so good I nearly ate all of it.  It did make a bunch, so I couldn't eat it all.  I finished it off the next day. 
Things to remember.  The rice will absorb  the pudding, so it's best to double the pudding recipe if you are going to let it sit over night.  That way, it will still be creamy the next day.  

Rice Pudding with homemade pudding, raisins and cinnamon:

Cook rice according to package instructions.  
I used Sushi Rice, product of USA.  1 1/2 cups rice to 2 cups water

After the rice is cooked and fluffed prepare the pudding.  

1 cup of 2% organic milk
1 egg, beaten
2 tablespoons sugar
3 tablespoons flour
1 tsp. vanilla
1 cup raisins (or more, I like more)
1 tsp. cinnamon (I like more with this too)

In a saucepan add all the ingredients, except raisins and cinnamon

whisk well & constantly to keep from burning.  

Once the pudding thickens, add the raisins and cinnamon
Take off the heat, stir well and pour over the rice.  
Mix well

You can bake it in the oven if you like a crispy topping to the rice pudding.  350 degrees for about 20 minutes or until golden brown on top.  

I didn't bake it, I gobbled it up.  It's so delicious.  
As I said, I did have leftovers and I learned two things:

1) Already mentioned above, the rice absorbs the pudding
2) If you re-heat it in the microwave the rice becomes a little hard and crunchy.

SO, I did this:

1) I poured some milk into the bowl and heated it with a wet paper towel over the top.  This keeps the moisture in, and gives the rice some more liquid to absorb so it's creamy again.  
2) Made a note to myself:  next time double the pudding recipe.