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Rice Pudding by Jes Mostek serves: 6

I feel that whole milk works best for this recipe, but you can certainly use whatever % you have on hand. Or, if you really want to make it an occasion, substiture half and half or cream for the milk.

Ingredients:

2 1/2 c.

milk

1/2 c.

uncooked white rice (or twice as much cooked rice)

1/2 tsp.

ground cinnamon

1/4 tsp.

salt

1 lg.

egg

1/4 c.

sugar

2 tsp.

vanilla extract

1/2 c.

raisins

Directions:

In a heavy-bottomed saucepan, combine milk, rice, cinnamon and salt and bring to a boil over high heat. Reduce heat to low and simmer 20 minutes, stirring frequently to prevent rice from sticking and milk from scorching.

To plump the raisins, place the raisins in a small bowl and cover with extremely hot tap water. Set aside for at least 5 minutes. Just before adding raisins to the pudding, drain off water.

In a small mixing bowl, whisk together egg and sugar until well-combined. Slowly, pour a cup of the rice mixture to the egg mixture, beating constantly.

Add egg mixture back into the saucepan of rice and milk. Heat over a low flame, stirring occasionally and watching closely until thickened (about 10 minutes). Be careful not to have the mixture come to a boil at this point, or the pudding will curdle. Stir in the vanilla and raisins. Remove from heat.