Creamy Rice Pudding (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1/3 cup (40g) raisins

02 - 1/3 cup (66g) uncooked short grain white rice

03 - 1/4 teaspoon cinnamon

04 - Pinch of salt

05 - 1 large egg

06 - 2 1/2 cups (600ml) whole milk

07 - 1 teaspoon vanilla extract

08 - 1/4 cup (50g) packed dark brown sugar

# Instructions:

01 - Heat milk, rice, and a bit of salt together in a medium-sized pan. Let it boil, then lower the heat and simmer uncovered for 20-25 minutes. Stir often until the rice softens.

02 - In a small bowl, whisk the egg and brown sugar together. While whisking quickly, add 1/2 cup of the hot rice mix a bit at a time, about a tablespoon for each addition.

03 - Pour the egg mix back into the pan with the rice. Stir gently over low heat until thick but don't let it boil. Once thickened (160°F/71°C), take it off the heat and mix in the cinnamon, vanilla, and raisins.

# Notes:

01 - This warm and creamy treat is best made with short-grain rice like Calrose, which creates a thick texture as it cools.

02 - Don't use fluffy types of rice like jasmine or basmati. They won't create the rich, creamy consistency you want.

Back