This rice pudding is the best I've ever tasted, and it gets rave reviews from everyone who tastes it! Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium-grain rice.
Ingredients
- ½ cups cold water: 1 piece
- uncooked white rice: 0.75 cup
- milk: 2 cups (divided)
- white sugar: 0.33333 cup
- salt: 0.25 tsp
- egg: 1 piece (beaten)
- golden raisins: 0.66667 cup
- butter: 1 Tbsp
- vanilla extract: 0.5 tsp
Metric Conversion
Stages of cooking
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Pour water into a saucepan and bring to a boil over medium heat; stir in rice. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
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Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat, stirring often, until thick and creamy, about 15 minutes.
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Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla until combined; serve warm. Laura Retyi
