8 Cups of Milk
4 Cups of Cooked Medium Grain Rice
4 Cups of Sugar
2 tsp. of Salt
4 Cups Heavy Whiping Cream
2 Tsp Pure Vanilla Extract
In Large Sauce Pan add: The first four ingredients.
In seperate bowl crack 2 eggs and let sit at room temperature. Set aside.
Stir slowly with flat wooden spoon at medium heat for 45-60 minutes until the mixture has evenly thickened.
Take pan off heat. Take the room temperature eggs and whisk them throughly adding a table spoon of the hot
pudding to tempure the eggs. When you have added equal amounts of pudding to the eggs, slowly incorporate the
eggs back into the pudding. Return the pudding to medium heat and slowly stir as you bring the pudding back to a boil.
Then take off heat, put pudding in glass bowl cover with saran wrap and cool from 6-24 hours.
Whip 4 cups of heavy whipping cream and 2 tsp. of pure vanilla extract.
Add the whipped cream to the cooled mixture until it is fully enveloped.
Keep pudding refrigerated, it lasts about 1 week.
Amaretto Rice Pudding
Omit the Vanilla Extract and instead add 2 tsp.of Almond Flavoring
Chocolate Rice Pudding
In a microwave melt 1 cup of milk chocolate chips with 1/2 cup of heavy whipping cream for 2 minutes. Whisk until shiny and add to the cooled pudding BEFORE adding the vanilla whipped cream.
Raspberry Rice Pudding
Add a bag of frozen raspberries and mix into the pudding fully incorporate and then fold in the vanilla whipped cream.