1 cup of cooked rice
2½ cups of milk, divided
½ cup of sugar
1 egg, beaten
2/3 cup of raisins
1 tablespoon of butter or margarine
½ teaspoon of vanilla extract
Dash of cinnamon
Combine rice, 2 cups of the milk, sugar and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, 15 to 20 minutes. Blend remaining ½ cup milk with the egg. Stir into the rice mixture. Add raisins. Cook 2 minutes longer, stirring constantly. Add butter and vanilla. Spoon into serving dishes. Sprinkle with cinnamon. Make 4 servings.
Medium or Short grained rice makes a creamier pudding.
Recipe courtesy of Laura’s maternal grandmother, Nana.