Ingredients
Equipment
Method
- Cook the Rice:
- In a medium saucepan, bring the water to a boil. Add the rice, reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed.
- Prepare the Pudding Base:
- In the same saucepan with the cooked rice, add the 2 cups of whole milk, granulated sugar, and salt. Cook over medium heat, stirring frequently, until the mixture is thick and creamy, about 15-20 minutes.
- Add Eggs and Flavoring:
- In a small mixing bowl, whisk the eggs with the additional 1/2 cup of whole milk.
- Slowly add about 1/4 cup of the hot rice mixture to the egg mixture, whisking constantly to temper the eggs.
- Gradually add the egg mixture back into the saucepan with the rice, stirring continuously.
- Cook the Pudding:
- Cook for an additional 2-3 minutes, stirring constantly, until the pudding thickens but does not boil.
- Remove from heat and stir in the vanilla extract, ground cinnamon, and ground nutmeg (if using).
- Stir in the raisins (if using).
Notes
Serve:
Transfer the rice pudding to a serving bowl or individual bowls.
Serve warm or chilled, garnished with an extra sprinkle of cinnamon or nutmeg if desired.
Transfer the rice pudding to a serving bowl or individual bowls.
Serve warm or chilled, garnished with an extra sprinkle of cinnamon or nutmeg if desired.