This recipe for Brothers Rice Pudding comes from a newspaper clipping - The Toronto Star - sometime in 2000 just after this restaurant closed. This super easy stovetop rice pudding recipe uses converted rice / parboiled rice.Ingredients:4 cups milk1 cup converted rice, rinsed, drained cup granulated sugar1 large egg1 tsp vanilla3 tbsp raisins (Optional)Ground cinnamona medium, heavy-bottomed pot, bring milk to a simmer. Add rice and sugar. Cook, uncovered, at a gentle boil over medium heat, stirring frequently until rice is almost cooked through but still a little chewy, about 30 minutes. (Rice will continue to soften as it cools.)In a cup, whisk egg and vanilla.Add a couple of tablespoons of hot cooking liquid and whisk until smooth and pale yellow. Stir into mixtureReduce heat to medium-low.Cook another 2 minutes, stirring constantly, until thickened.Add raisins, if using.Cool pudding uncovered stirring occasionally to break up skin as it forms on surface. (Pudding will thicken on standing; thin with more milk as desired.)Sprinkle generously with ground cinnamon before serving.Makes 4 to 6 servings.People have asked about our favourite rice pudding recipes; it's a toss up between these two:https://youtu.be/ZdjP3vILKJU from 8 years ago on the channelhttps://youtu.be/ScpRK27RKXU from 9 years ago on the channelWe no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.#LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangar
