As a youngster, I never had rice with sugar. My father said it is wrong to add sugar to rice. My sisters are significantly younger than I am, they had rice cereal and rice pudding. You can’t imagine the shock when I saw them eating sweet rice! I had rice pudding, for the first time when I was in my early 20’s. Just in case you have never had sweet rice, below find my sweet rice AKA rice pudding recipe.
1 1/2 cup cooked basmati rice, 1/2 cup whole milk, 1 cup evaporated milk, 1 large egg, beaten, 1/2 cup sugar, 1/2 cup light brown sugar, packed, 1 teaspoon cornstarch, 3 tablespoons butter, 2 teaspoons vanilla extract, 1/4 cup golden raisins, steamed in water and drained. Sprinkle with 1 teaspoon ground cinnamon, 1/2 teaspoon mace, and 1 cup of heavy whipping cream as a garnish.
Pour both kinds of milk into a saucepan. Heat on high heat until it almost boils. Remove from the heat and allow to cool. In a bowl add the egg and slightly beat, add the sugars and mix well, then add the vanilla and butter. Gradually temper in the warm milk, mix well. Add the cornstarch, rice and raisins mix again, add to the rice mixture and continue to stir until it thickens. Heat the oven to 350 degrees. Lightly grease, with butter, a 2-quart casserole dish. Add the rice mixture to a casserole dish. Sprinkle the cinnamon and mace on top. Add a container with about 1 1/2 cups of water to the oven. Place on the casserole dish on the rack above the container of water. Bake uncovered for 15-17 minutes, Remove from the oven and stir return to the oven for another 10-minutes. Poke the center of the rice with a case knife, if the knife comes out clean the pudding is ready. When you are ready to serve, sprinkle with 1 teaspoon ground cinnamon, 1/2 teaspoon mace, and 1 cup of heavy whipping cream as a garnish.