Get out a large 8 qt Saucepan. Place the Jasmine Rice, Sugar and 6 cups of whole Milk in the saucepan. Give it a quick brief stir, then LEAVE IT ALONE. Cover and heat this mixture over a low-medium heat until it begins to steam, about 20 minutes.
Uncover and add the Golden Raisins and stir to combine. Lower the flame to a bare simmer, cover the pot loosely and and cook for 45 minutes, stirring frequently until the Rice is tender.
Beat your 2 eggs together with a fork until well combined. This part is important. You don't want the yolk and whites to be separated. Get them really well combined. Only takes a minute or 2.
Add the Evaporated Milk and the Vanilla Extract, stirring until well combined.
Like this.
After 45 minutes is done, slowly pour the Egg, Evaporated Milk and Vanilla mixture into the Rice mixture. Cook and stir over low heat until the mixture thickens. Do not let it boil or you will have a curdled mess. When thickened, spoon the Rice Pudding into a large serving bowl and sprinkle with Cinnamon. Cover with plastic wrap and refrigerate until cold. Serve with a dollop or 3 of Whipped Cream and prepare yourself for a real treat!
Thanks so much for stopping by today friends. I truly enjoy sharing my life and love of cooking with you all. Please feel free to leave me a comment. I LOVE hearing from you all!
My wish for you today is a life that is rich, delicious and enjoyed with family and friends!
Journey on!
Hugs and much love from me,
Karen, TJG