Tonight I made extra rice with dinner, with rice pudding in mind. I told the kids that I would make a delicious breakfast rice pudding, and they told me they won’t be eating it. Too bad for them! This time my rice pudding turned out really well. Very thick, and custardy. Not too runny or sugary. Give it a try and let me know what you think. We are going to serve it in the morning with some brandied Door County cherries we have been slowly eating this winter.

Rice Pudding

4 cups Arborio rice
4 cups 2% milk
1/3 cup sugar
1/2 cup nonfat dry milk
1/4 tsp kosher salt
2 large eggs, beaten
1 tsp vanilla

Combine rice, milk, sugar, dry milk and salt in a large sauce pan and bring to a simmer. Simmer until thick, about 30 minutes.

In a small mixing  bowl, whisk eggs and vanilla together. Gradually add a couple of heaping spoonfuls of rice into eggs while whisking constantly. You don’t want the eggs to cook. Once you have about 6 spoonfuls of hot rice mixture added to the eggs, pour the egg mixture in with the rest of the rice, stirring constantly. Keep stiring for two minutes. Remove from heat. It is ready to eat or reserve in the refrigerator for the next morning.