Rum Raisin Rice Pudding

I have been making so much Bread Pudding lately that I forgot about, "The Barefoot Contessa's" Rice Pudding.  My friend Dawn came over today and mentioned how much she loves rice pudding. So, I made some for her.  I have made the recipe several different ways... substituting half and half for cream, using just milk.  And each time I have loved the recipe.  

Adapted from Barefoot Contessa
Ingredients
1/3 cup long grain
1/2 teaspoon salt
1 cup cream
3 1/2 cup 2% milk
1/2 cup sugar
1 extra large egg or 2 large eggs
2 teaspoons vanilla

Directions
Combine rice, salt and 1 1/2 Cup water in a sauce pan. Bring to boil, stir once, and simmer, covered over low heat for 8 to 9 minutes, until most the water is absorbed.
Stir in the cup of cream, 3 cups milk, raisins and 1/2 cup sugar and bring to a boil.  Simmer uncovered for 25 minutes, rice should be soft.  Stir often, especially at the last 7 minutes.  I have scrambled the eggs a couple times so I alway temper it. Click here for directions.  Once you have tempered the eggs pour it in the rice and let it cook for 1 more minute.  Take the pan off the heat and add the remaining 1/2 cup of milk and vanilla.  Stir well, it's ready to serve.

Breakfast Casserole

Ingredients

7 eggs
1 can evaporated milk
1 1/2  Cup Cheddar Cheese
1 - 3oz. can dice green chili's
1 red bell pepper
1 onion
1 package of bacon or 1 lb package of sausage (10 links)
1- 20 oz. package of Simply Potatoes or frozen hash brown
1 1/2 teaspoon salt
1 teaspoon pepper

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch rectangle baking dish.
2.  Cook sausage over medium-high heat until evenly brown. Drain, crumble, and set aside.
3.  Beat the eggs, milk, 1/2 cup of the cheese, onions, red bell pepper, green chili, 1 teaspoon salt, 1 teaspoon pepper together.
4.  Layer the ingredients in the prepared baking dish in this order:
5.  1st layer -sliced, diced or shredded potatoes,  2nd layer -sausage, 3rd layer - the egg mixture.  Top with 1 cup of cheese, 1/2 teaspoon salt.  
6. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Thanks for spending some of your day with me, Rhonda