pudding

I've lately been using my homemade rice pudding as pre and post workout fuel, and the amount of energy it has given me is amazing. It makes sense that it would be a great training food as it has sugar for instant energy, rice provides complex carbs, and milk and eggs give a nice dose of protein.

I tried 3 different recipes when I first wanted to make homemade rice pudding, and none of them were very good. It took me few more tries of highly scientific experimentation, but I finally found what I think is the perfect ingredient and cooking combination for this yummy treat.

Ingredients you'll need:
- milk, 3 1/2 cups: You can use any kind; the higher the fat content of the milk, the richer the pudding will be. I use 2% organic milk.
- instant white rice, 1 cup
- sugar, 1/2 cup + 2 tbsp.
- eggs, 2
- raisins, 1/2 cup
- cinnamon, 2 tsp.

Directions:
- Bring 1 1/2 cups milk slowly to a boil over low heat. Add rice and 2 tbsp. sugar, cover for at least 5 minutes, you may need to stir and let sit uncovered to achieve correct consistency. Rice should be very soft and slightly creamy.
- In a large bowl, mix eggs, 1/2 cup sugar and 2 cups milk on low speed until well blended. Stir in cooked rice, raisins and cinnamon.
- Pour mixture into 1 quart casserole and set in pan of water (1" high)
- Bake at 350° for 65-75 minutes, until an inserted toothpick comes out clean. Do not over bake, as pudding will curdle.

I hope you think it's as yummy as I do and enjoy!