Put the milk and salt into a saucepan and when warmed, add the rice. Bring to a quick boil and then allow to simmer for 15 minutes. Stir occasionally. Add the raisins and let it all simmer for 5 minutes longer. Stir in the 1/4 cup of the cream and simmer for 3 more minutes, stirring constantly. Combine the frothy beaten eggs in a wooden mixing bowl with the sugar, vanilla and the rest of the cream. Blend well and stir in a tablespoon of the hot rice mixture from the saucepan. Then dump the contents of the mixing bowl into the saucepan and simmer slowly until it beings to thicken. At this point, pour the pudding into a clean bowl and stir often until it cools completely. Serve cold with the nutmeg sprinkled over the top.
Alexander H. Stephens is an often forgotten man in the history of our great nation. He was vice-president of the Confederacy under Jefferson Davis in 1861.
I used whole milk and heavy whipping cream. I also prepared the egg mixture during the 15 minute wait. This allows it to get to room temp so the eggs are so snotty.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 116 (32%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 89.7mg||28 %|
|Sodium 41.9mg||1 %|
|Potassium 248.3mg||7 %|
|Total Carbohydrate 60.8g||18 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 59.8g|
|Protein 4.1g||6 %|
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Calories per serving: 363
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