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“Delicious thick, rich and creamy rice pudding without the fuss of a water bath. Enjoy! For a nice variation I sometimes like to add half a teaspoon of rose water, a couple dashes of ground cardamom, and a slice of fresh lemon that's cooked along with the rice--wonderful! Note: Evaporated milk (diluted with an equal amount of water) makes a lovely substitute for the regular milk or half-and-half cream.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy bottomed sauce pan add the rice, 2 cups milk (or half and half), sugar, butter and raisins. Cook over medium-high heat, stirring often, until mixture comes to a boil. As soon as the mixture comes to a boil, reduce heat to low and simmer gently for about 10-15 minutes, stirring often, until thickened.
  2. Meanwhile, whisk together the reserved 1 cup of milk and the egg in a small bowl. Gradually whisk in a few spoonfuls of the warm rice pudding to temper the egg; now gradually stir the tempered egg mixture into the hot rice pudding, stirring well to combine.
  3. Whisk in the vanilla, cinnamon and nutmeg.
  4. Let cool a minimum of 30 minutes before serving with a dollop of whipped cream on top, as desired.
  5. Refrigerate any leftovers.

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