St. John the Baptist Diocesan High School
SJB Culinary Club
¾ cup Rice
½ teaspoon Salt
4 cups of half & half
1cup Heavy Cream
½ cup sugar
1 large egg, beaten
1½ teaspoon vanilla
¾ cup raisins
1. Combine rice & salt with 1 ½ cups of water in a medium saucepan.
Bring to a boil, cover & simmer for 10 minutes on low heat, stirring occasionally.
Most of the water will be absorbed.
2. Stir in half & half and the sugar. Bring to a boil. Simmer uncovered for 25 minutes.
Stir often, particularly at the end.
3. Slowly stir in the beaten egg and continue to cook for 1 minute.
4. Off the heat, add the heavy cream, vanilla & raisins. Serve warm or chilled.
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