I understand it’s not considered safe to store canned milk/egg (low acid foods) at room temperature. I let these cool overnight then refrigerated. We had two while they were still warm and it was delicious! The rice settles at the bottom, just give it a good stir.
Creamy Rice Pudding
1½ c. cold water
3/4 c. uncooked white rice
2 с. Milk
⅓ cup white Sugar
1/4 tsp salt
⅓ c. raisins
1 Tbsp butter
2 eggs beaten
1 tsp vanilla extract
Dash of cinnamon
1. Pour water and rice into pot. Bring to boil and turn down heat. Add the rest of ingredients except the eggs. Mix well until the sugar dissolves. Remove from heat.
Slowly whisk in the egg.
Divide evenly between 7 half pint jars, 1” headspace. Start by dividing the liquid then the rice.
Water bath for 25 min. Allow to rest in canner 5 min before removing.
Enjoy!
