2 cups water
3/4 cup short or medium grain white rice
1/3 cup dark seedless raisins
1/4 teaspoon salt
2 cups half-and-half
1/2 cup sugar
1 egg, lightly beaten
2 teaspoons vanilla extract
1/2 teaspoon cinnamon or 1/4 teaspoon nutmeg


1. In medium saucepan bring water, rice, raisins and salt to a boil over high heat. Reduce heat to low, cover, and cook 15 minutes.
2. Meanwhile, beat together half-and-half, sugar and egg. When rice has cooked 15 minutes, stir in half-and-half mixture and cook, stirring, just until mixture comes to a boil and has thickened. Stir in vanilla.
3. To serve, transfer to heatproof bowl and sprinkle with cinnamon or nutmeg.
Although delicious served chilled in the usual way, rice pudding is creamier and more enticing when warm. If you have any left over from dinner, refrigerate it and reheat a bowl full in the microwave for breakfast.
Creamy Rice Pudding
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