Rice Pudding

Rice is almost always served under something here in Dutch Pennsylvania -- whether it be gravy, chili or stewed chicken. The other way that it's enjoyed is in rice pudding. This is one of those dishes that everyone here has a recipe for. I love this recipe for two main reasons -- the sugar is very limited and there's lots of milk so the kids are getting a good kick of calcium. You can leave out the sugar altogether and add it per serving, but I found that the kids were adding way more that way. If you leave in the little there is, it incorporates through the whole pudding and isn't too sweet at all. This takes time but is very worth it!

Hands-On Time: 1 hour and 20 minutes
Ready In: 3 hours and 20 minutes, including cooling time
Yield: 9x13 baking pan

1 cup long grain rice
2 cups water
8 cups milk
1/2 cup sugar
1 beaten egg
1 teaspoon vanilla extract

1. Cook the rice in the water following package directions -- this usually means adding the rice to the water, bringing to a brief boil, reducing heat and simmering for 20 minutes until the rice absorbs all the water and is tender.
2. In a large pot combine the cooked rice and milk. Cook over a very low flame, stirring from time to time, until all the milk has cooked into the rice. This can take an hour or more.
3. Once the milk is absorbed, remove from the heat and quickly add the beaten egg, stirring constantly so the egg thickens the pudding but does not cook. Stir in the sugar and vanilla until well combined.
4. Pour into a large flat pan like a 9x13 baking pan. Cool in the refrigerator, covered, for several hours before serving.