Recipe of the Week:

J.B.’s Creamy Rice Pudding

Take 1 cup of white rice and add 2 cups of water in a pot capable of holding at least 9 cups. 
Bring to a boil then reduce heat to a simmer for 6 minutes.  Stir once or twice.
Cover pot, turn off heat and go milk the cow or goat.  While you’re at it, go check the chickens for a few eggs.
Return in no less than 30 minutes.

Fluff the now cooked rice and add 3 cups of fresh milk and sweeten to taste. Stir well.  One to two cups of sugar is plenty for most.
(At this point some raisins or other dried fruit may be added if preferred.  For a more unique taste, two oz. of Jack Daniels may be added.  The alcohol will evaporate leaving an interesting flavour.)
Return to heating & bring to a slow simmer for 45 minutes to an hour stirring occasionally. Be sure to stir the very bottom of the pot.  
If the pudding is getting dry or cooked out, add some milk.  You cannot over cook it but you can burn it if there is not enough moisture. Keep an eye on it.
At the end of an hour of simmering things should be looking pretty much like pudding.

The last step: Slowly add 2 well scrambled eggs and a healthy splash of vanilla.  
Increase the heat a little and stir vigorously for 3 to 5 minutes until egg & vanilla are well mixed in & the egg is cooked.

Remove from heat, sprinkle with cinnamon or nutmeg, let cool, give thanks and enjoy.  

(If doubling or otherwise multiplying the recipe, the times do not change, but the pot size will.) 

Useful Recipe and Cooking Links:

Traditional Pudding Recipes

Rice Pudding recipe

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