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Ingredients
- 4 cups or more whole or 2% milk
- 1 cup converted white rice (I prefer aborio)
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla
- 3 Tbsp raisins (optional)
- Ground cinnamon
Details
Servings 5
Preparation time 5mins
Cooking time 50mins
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 3 TBsp hot cooking liquid. Whisk until smooth and pale yellow. Stir in to 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 with cinnamon before serving.
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