Long Grain Rice Pudding
4 cups rice pudding
- 1/2 cup enriched_long_grain_white_rice
- 5 cups organic milk, divided
- 2 large organic eggs at room temperature
- 2 teaspoons organic vanilla extract
- 1/8 teaspoon salt
- 1/2 cup Florida Crystals® Demerara Cane Sugar
- 1 teaspoon Florida Crystals® Demerara Cane Sugar, for garnish
- 1/4 teaspoon ground cinnamon, for garnish
In an 8 quart stock pot, add 4 cups milk and 1/2 cup Florida’s Table™ Long Grain White Rice. Place over medium heat constantly stirring until mixture begins to come to a slight boil. Reduce heat to lowest setting, cover, and simmer for 45 minutes, stirring occasionally. Take out remaining one cup milk to come to room temperature along with eggs, during the simmer time.
While rice is simmering, have on hand a large 13x9-inch baking dish and plastic wrap, to pour in hot pudding once it’s done.
With 5 minutes remaining, in a small mixing bowl, whisk together milk, eggs, extract and salt, set aside.
After simmering, remove lid, turn off heat and add 1/2 cup demerara, stir until dissolved. Whisk in one cup of the warm rice mixture, 1/2 cup at a time, into the egg mixture. Then combine egg and rice mixture together into the large stock pot. Turn heat up to medium setting and constantly stir with a wooden spoon until mixture comes to a slight boil.
Pour hot pudding into 13x9-inch baking dish, cover with plastic wrap directly on top, touching the rice pudding, venting the corners for heat to escape. Pan should sit at room temperature for 30 minutes, then place pan into the refrigerator for 4 hours. Remove plastic wrap and replace with a clean piece, or transfer pudding into individual serving dishes or an airtight container.
Garnish with 1 teaspoon demerara sugar and 1/4 teaspoon ground cinnamon, mix well and sprinkle on top.