- 4
Ingredients
- 4 cups or more whole or 2 per cent milk
- 1 cup converted white rice, rinsed, drained
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla
- 3 tbsp raisins (optional)
- Ground cinnamon
Preparation
Step 1
In medium, heavy-bottomed pot, bring 4 cups milk to simmer over medium heat. Add rice and sugar. Cook, uncovered, at gentle boil, stirring frequently, until rice is almost cooked through but still a little chewy, about 30 minutes. (Rice will continue to soften as it cools.)
In heatproof cup, whisk egg with vanilla. Add 2 tablespoons hot cooking liquid. Whisk until smooth and pale yellow. Stir into rice mixture.
Reduce heat to medium-low. Cook 2 minutes, stirring constantly, until thickened. Add raisins (if desired).
Cool pudding uncovered, stirring occasionally to break up skin as it forms on surface. (Pudding will thicken on standing; thin with more milk as desired.)
Sprinkle generously with cinnamon before serving.
Makes 4 to 6 servings.