Old Fashioned Rice Pudding

 I noticed a link on Facebook a few days ago for Old Fashioned Rice Pudding. It's a recipe from Connie Brumley Sutton. The recipe is available by clicking here.

 I decided to have a go at it last evening and soon enough discovered that the recipe doesn't call for eggs. How can it have a "lovely custard texture" without eggs? As I added the ingredients to my mixing bowl, I decided an egg was necessary to bind the mixture together and give it that desired custard texture.

 Now I think not. The end result is a little too stiff and suffered, I think, from the addition of the egg.

 Another change I made was to add a teaspoon of cinnamon to the mixture (while still liberally sprinkling cinnamon on the top). And I easily added half a teaspoon of nutmeg. I like things, especially desserts, spicy.

Old Fashioned Rice Pudding - slightly modified

 If you follow the link for Connie's recipe, you'll notice that her pudding looks yellow. I'd prefer that. But  what in this list of ingredients would cause that? I'd think my modification - adding  an egg - would make the dessert more yellow. But no.

 The pudding must be stirred after 15 minutes in the oven (and again when finished). It stratifies a bit at this stage but a good stir mixes the raisins (particularly) and the rice better, Still, at this stage (barely warm) the mixture is extremely soupy.

 When it's finished, I added a good sprinkling of cinnamon to the top. It took an hour or two to cool enough to place in the refrigerator. Of course I had a small bowl of it to see how it turned out before putting it away. It was still warm and deliciously sweet and spicy. I would prefer a recipe that is more creamy but this recipe has the advantage of speed and ease.

 That said, the next time I try it, I'll leave out the egg and go with the recipe as written. It was probably just perfect as written.