Rice Pudding With Raspberries
Instructions
In 5 1/2- or 6-quart Dutch oven or saucepot, heat milk, half-and-half, sugar, rice, salt, and 3 cups water to boiling over medium-high heat, stirring occasionally. Reduce heat to low and simmer, covered, 1 hour or until rice is very tender, stirring occasionally. Remove Dutch oven from heat.
In medium bowl, with wire whisk, beat eggs. Gradually whisk 1 cup hot rice mixture into beaten eggs until blended. Whisk egg mixture into rice mixture; return Dutch oven to stovetop and heat to boiling over medium-high heat. Reduce heat to medium and cook 2 minutes, stirring. Stir in vanilla.
Transfer rice pudding to shallow 4-quart bowl or casserole. Cover surface of pudding with plastic wrap, and refrigerate 4 hours or until chilled, or up to two days.
To serve, sprinkle each portion of pudding with cinnamon and top with some raspberries.
Read more: Creamy Rice Pudding with Raspberries - Good Housekeeping
