This recipe for Brothers Rice Pudding comes from a newspaper clipping - The Toronto Star - sometime in 2000 just after this restaurant closed. This super easy stovetop rice pudding recipe uses converted rice / parboiled rice.

Ingredients:
4 cups milk
1 cup converted rice, rinsed, drained
½ cup granulated sugar
1 large egg
1 tsp vanilla
3 tbsp raisins (Optional)
Ground cinnamon

a medium, heavy-bottomed pot, bring milk to a simmer.
Add rice and sugar.
Cook, uncovered, at a gentle boil over medium heat, stirring frequently until rice is almost cooked through but still a little chewy, about 30 minutes. (Rice will continue to soften as it cools.)
In a cup, whisk egg and vanilla.
Add a couple of tablespoons of hot cooking liquid and whisk until smooth and pale yellow.
Stir into mixture
Reduce heat to medium-low.
Cook another 2 minutes, stirring constantly, until thickened.
Add raisins, if using.
Cool pudding uncovered stirring occasionally to break up skin as it forms on surface. (Pudding will thicken on standing; thin with more milk as desired.)
Sprinkle generously with ground cinnamon before serving.
Makes 4 to 6 servings.

People have asked about our favourite rice pudding recipes; it's a toss up between these two:
[ Ссылка ] from 8 years ago on the channel
[ Ссылка ] from 9 years ago on the channel




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