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Some may be reading this week’s recipe and asking, “Why spend the time slaving over a hot stove when there is a wide variety of flavors available for purchase at the local supermarket?” Well, for some like Jim Lyons, of the 1000 block of South Chadwick Street, the extra time and energy is well worth it when desiring endless spoonfuls of his Stove Top Rice Pudding.
Besides, once those recent purchases find their way to a trash can, someone in the house will likely shout: “We are out of pudding!” Guess who’s going back to the store.
Ingredients
6 cups of water
1 cup of white rice
3 pints of whole milk
1 cup of sugar
Handful of raisins
1 can of unsweetened evaporated milk
2 eggs
1 tablespoon of vanilla
Directions:
In a medium pot, bring the water to a boil. Add the rice, and bring to a simmer in the uncovered pot. Lower the heat, and cook until rice is al dente, for about 20 minutes, stirring occasionally. Remove the excess water. Add the milk, sugar and raisins to the rice, and bring to a simmer, stirring as necessary, until the rice is soft, for about 20 minutes.
In a mixing bowl, combine the eggs and vanilla. Add the evaporated milk to bowl while stirring. Slowly add this mixture to the pot, stirring as necessary to keep from sticking to the bottom. Cook for another five to 10 minutes.
Let cool, then refrigerate until ready to serve.
Send your recipe to the South Philly Review at editor@southphillyreview.com and, if published, receive a gift certificate to a local restaurant. Please include your name, address and telephone number for verification purposes.
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