1 cup boiling water
1/8 teaspoon salt
1/2 cup rice (pearl rice if possible)
Combine and cook 7 minutes.
2 cups milk
2 cups Half and Half
4 Tablespoons butter
Add to rice mixture and stir. Simmer on low 1 hour, stirring frequently.
2 eggs, beaten
1/2 cup + 2 Tablespoons sugar
Slowly stir into simmering mixture.
(Might want to temper those eggs first.)
Stir and cook for 2-3 minutes longer.
Remove from heat, cool for two minutes.
1/2 teaspoon vanilla
1/2 raisins
1/2 teaspoon nutmeg (or grated orange rind)
Slowly stir in vanilla, raisins, and nutmeg.
Rice Pudding is a Heritage Recipe from Grandma Carlene (Palmer).
