Old-Fashioned Rice Pudding
Ingredients:
3/4 cup uncooked long-grain white rice
2 cups water
4 cups whole milk (or half and half for a richer version)
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
2 large eggs, lightly beaten
1/2 cup raisins (optional)
2 tablespoons unsalted butter
Ground cinnamon for garnish
Instructions:
Cook the Rice:
In a medium saucepan, bring 2 cups of water to a boil. Stir in the rice and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
Prepare the Pudding Base:
In a large saucepan, combine the cooked rice, 3 cups of the milk, sugar, and salt. Cook over medium heat, stirring frequently, until the mixture thickens (about 15-20 minutes).
Add the Remaining Ingredients:
In a small bowl, whisk together the remaining 1 cup of milk with the beaten eggs. Gradually stir this mixture into the rice pudding, cooking for an additional 2-3 minutes, stirring constantly to avoid curdling the eggs.
Stir in the vanilla extract, ground cinnamon, and nutmeg. If using raisins, add them now.
Finish the Pudding:
Remove the pudding from heat and stir in the butter until melted and well combined.
Cool and Serve:
Allow the pudding to cool slightly before serving. It will thicken further as it cools. For a warm pudding, serve immediately, or refrigerate for a chilled version.
Garnish:
Sprinkle additional ground cinnamon on top before serving.