Creamy Rice Pudding

KCTS 9 Cooks

Creamy Rice Pudding

This old-fashioned dessert is easy to make. The key is to use a shorter-grain rice. With less sugar, it makes a delicious breakfast porridge.

serves 4

3/4 cup uncooked short or medium-grain white rice
1/8 teaspoon salt
2 cups milk, divided (Skim works, as does almond milk.)
1/3 cup white sugar, or more to taste
1 egg
2/3 cup golden raisins
1 tablespoon butter (optional)
1/2 teaspoon vanilla extract
cinnamon and nutmeg to taste

Bring 11/2 cups water to a boil in a saucepan. Add salt, and stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes. Remove rice from pan, measure out 11/2 cups, and reserve the rest for another use.
In the same saucepan, combine 11/2 cups cooked rice with 11/2 cups of the milk. Cook over medium heat until thick and creamy, about 20 minutes. Add sugar when rice is the consistency you want, and taste for sweetness.
Beat egg in a glass measuring cup and add remaining 1/2 cup milk; mix well Add in a little of the rice mixture to temper the egg so it will warm up and won’t scramble when added.
Slowly add egg mixture to the rice, then add in raisins. Cook 4 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla. Sprinkle top with cinnamon and nutmeg to taste.


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