Rice Pudding

Source: https://www.spendwithpennies.com/creamy-rice-pudding/#wprm-recipe-container-141043

Ingredients:

- 1 ½ cups cooked white rice (see notes for raw rice - ½ cup of long-grain white rice)

- 2 cups whole milk divided

- ¼ cup granulated sugar

- pinch salt

- 1 large egg

- ½ cup golden raisins (optional)

- 1 tablespoon unsalted butter

- ½ teaspoon vanilla extract

Instructions: 

In a nonstick saucepan, combine 1 ½ cups of cooked rice, 1 ½ cups milk, sugar, and salt.

Bring to a low boil over medium heat, and cook uncovered, stirring frequently for 15-20 minutes or until thick and creamy. Stir frequently to prevent the rice from sticking to the bottom of the pan.

In a medium bowl, whisk the egg with the remaining ½ cup of milk. Gradually add about 1 cup of the hot rice mixture to the egg while stirring. Add the egg mixture back to the saucepan, stir in the raisins (if using), and cook for 2 minutes more.

Remove from the heat and stir in butter and vanilla.

Serve warm, you can garnish with a sprinkle of nutmeg and cinnamon.

Notes:

This recipe can be doubled.

To use uncooked rice,  combine ½ cup of long-grain white rice with 1 cup of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to a simmer, and cover. Cook for 18 minutes or until most of the water is absorbed.