Classic, creamy rice pudding! Boiled rice with milk, cream, egg, brown sugar, cinnamon, vanilla, and raisins.
- 2 1/2 cups (600 ml) of whole milk
- 1/3 cup (66 grams) of uncooked short grain white rice
- Pinch of salt
- 1 egg
- 1/4 cup (50 grams) dark brown sugar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of cinnamon
- 1/3 cup (40 grams) raisins
1 Cook the rice in milk: In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer partially covered until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 Mix egg and brown sugar, temper with rice mixture: In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
3 Add tempered egg mixture back to rice mixture: Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C).
Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.