Cold Rice Pudding

Name: Cold Rice Pudding
Ingredients: 3 cups milk (2%); 3/4 cup white sugar; 1 pinch salt; 1/2 - 1 vanilla bean; 3/4 cup long-grain rice; water (up to 3 cups); 3 large eggs; 3 cups half-and-half; 1/2 cup raisins (or more)

9 ingredients

1 steps

Ingredients

3 cups milk (2%)
3/4 cup white sugar
1 pinch salt
1/2 - 1 vanilla bean
3/4 cup long-grain rice
water (up to 3 cups)
3 large eggs
3 cups half-and-half
1/2 cup raisins (or more)

Directions

1

["Put milk, sugar, and a pinch of salt into a mixing bowl or container. Split and scrape in the vanilla and its pod. Whisk well. Set aside for at least an hour at room temperature, preferably more, or up to overnight in the refrigerator. Retrieve the pod and save it for sugar. Strain the mixture into a 6-8-cup saucepan. Add the rice.", "Bring the mixture to a simmer, stirring almost continuously, simmer, uncovered, for about half an hour, while the mixture is loose, it's okay to stop stirring it, as it reduces, it will begin to stick, so stir it often, lowering the heat as needed, and cooking till thick. The rice will still be underdone. Add some water, cook, until thick again, taste, add more water, and continue cooking, until the mixture is thick and done, and edible, it should not be too al dente, but it is okay, if a few grains, are still \"to the tooth\"".""