Rice Pudding

My mother used to make rice pudding with leftover rice.  Heated it up with milk or cream, a little sugar and vanilla, possibly even some raisins.  And it was good, but I always thought it could be more.  And boy was I right!

Yummy Rice Pudding

Rice Pudding Recipe

Ingredients

• 3 cups whole milk
• 1 cup uncooked, short grain white rice
• Pinch of salt
• 1 egg
• 1/4 cup dark brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon (I like cinnamon, you may want to reduce this)
• dash of nutmeg
• 1/3 cup raisins (soak in brandy for a special treat)

Directions

1. In a medium, heavy bottomed saucepan, bring the milk rice and salt to a boil over high heat.  Reduce heat to low and gently simmer until the rice is tender, about 20-25 minutes.  Stir frequently to prevent the rice from sticking to the bottom of the pan.  If you find that the milk is all soaked in, but the rice needs a bit more time, you can add in additional milk, a splash at a time.
2. In a small mixing bowl, whisk the egg and brown sugar together.  Slowly add up to 1 cup of the hot rice to the egg mixture, whisking vigorously to incorporate.
3. Add the egg mixture back into the saucepan of rice and stir on low heat for 10 minutes more.  Do not allow it to boil. Remove from heat and stir in vanilla, raisins (with and brandy if used) and cinnamon and nutmeg.

Serve warm or cold.

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