THE ULTIMATE CREAMY RICE PUDDING

It is well known that my Daddy had an exceptional sweet tooth. Mother had certain desserts that were designed for weeknight dinners, the bridge clubs and Junior League meetings. Rice pudding is a Southern tradition and Mother knew how to put her own special touch to this pudding. She topped off each pudding with a spoonful of Orange Marmalade!! It quickly became my father's favorite dessert. If you don't believe that Southerners are as obsessed with desserts, as with well-aged bourbon and pit-smoked barbecue, you should listen to a good discussion on pound cakes and ice box pies! This is a divine, creamy rice pudding that is a lovely addition to your holiday buffet! Hey...you can even soak the raisins in a little rum too! 

THE ULTIMATE CREAMY RICE PUDDING

1 1/2 cups water

1/2 cup uncooked long grain rice
1 cinnamon stick
1/2 t. salt
2/3 cup Sweetened Condensed Milk 
2/3 cup Evaporated Milk
2/3 cup milk
1/2 cup raisins
Ground cinnamon

Combine water, rice, cinnamon stick and salt in medium saucepan. Bring to a boil; reduce heat to low. Cover and simmer 20 minutes.

Stir in sweetened condensed milk, evaporated milk and milk. Simmer uncovered, stirring frequently, about 20 to 25 minutes or until rice is tender. Remove cinnamon stick.

Stir in raisins, if desired. Pudding thickens as it cools. Sprinkle with ground cinnamon and a dollop of Orange Marmalade before serving. Serve warm or chilled.

A traditional holiday family recipe!