One of President Ulysses S. Grant’s favorite comfort foods was rice pudding.  He was also fond of good bourbon and a big breakfast (not in that order, of course!)  

Even after hosting large scale dinner events at The White House (some were 29 courses!) he was known to enjoy a simple bowl of rice pudding at the end of these meals or after a long day at the office.  

Rice Pudding

Ingredients

1 egg  

¼ cup granulated sugar  

1 teaspoon vanilla extract   

2 cups whole milk 

½ cup heavy whipping cream  

1/3 cup short grain rice  

A pinch of salt 

A pinch of cinnamon  

Directions 

In a small bowl, add the egg, sugar, vanilla extract and cinnamon.  Whisk until blended. Set the bowl aside.  

In a medium sized saucepan, add the heavy whipping cream, rice and salt. Bring to a boil. Once boiling, reduce the heat to low and simmer until the rice is tender after 20-25 minutes. Make sure to stir frequently to prevent the rice from sticking to the bottom of the pan.  

After the rice has simmered and is tender, add about half of a cup of the hot rice mixture to the egg mixture.  Whisk quickly to temper the egg mixture.  

Add the egg mixture to the saucepan that has the remaining rice mixture. Stir and continue to cook on a low heat for at least 5-10 minutes or until the pudding has thickened. Do not allow the pudding to come to a boil. Remove from the heat immediately.  The pudding will thicken even more after a few minutes.  

If desired, sprinkle with additional cinnamon and serve immediately.