Aunt Belva’s Rice Pudding

Ingredients

• ¾ cup arborio or other long grain white rice
• 1 ½ cups water
• 1 cup granulated white sugar
• 2 ounces butter
• 1 quart whole milk
• 1 12 ounce can evaporated milk
• 1 tablespoons cornstarch
• ¼ teaspoon cinnamon

Method

• Dissolve cornstarch in ½ cup of the whole milk.  Set aside.
• Combine the rice and water in a two quart saucepan.  Cook until dry.
• Add sugar, butter, evaporated milk, and the remainder of the whole milk to the cooked rice.
• Cook slowly 40-45 minutes over very low flame.  Stirring constantly (Failure to do this can cause a gigantic boilover.)
• Stir the cornstarch mixture and add it to the saucepan.  Cook for an additional 4 to 5 minutes until thickened.
• Remove to serving dish and dust with cinnamon.

Notes:

Serve warm or cold.

Preparation Time: 1 Hour

Source: Imogene Tolen Patten