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Categories:Viewed: 32 - Published at: 10 months ago
Ingredients
- 3 cups cooked rice
- 3 cups milk, divided use (or half and half)
- 3/4 cup sugar, to taste
- 2 tablespoons butter
- 1/4 cup raisins
- 1 organic egg
- 3/4 teaspoon vanilla extract
- 1 pinch nutmeg, to taste
- 1 pinch cinnamon, to taste
- whipped cream, to serve (optional)
Method
- In a heavy bottomed sauce pan add the rice, 2 cups milk (or half and half), sugar, butter and raisins. Cook over medium-high heat, stirring often, until mixture comes to a boil. As soon as the mixture comes to a boil, reduce heat to low and simmer gently for about 10-15 minutes, stirring often, until thickened.
- Meanwhile, whisk together the reserved 1 cup of milk and the egg in a small bowl. Gradually whisk in a few spoonfuls of the warm rice pudding to temper the egg; now gradually stir the tempered egg mixture into the hot rice pudding, stirring well to combine.
- Whisk in the vanilla, cinnamon and nutmeg.
- Let cool a minimum of 30 minutes before serving with a dollop of whipped cream on top, as desired.
- Refrigerate any leftovers.
