Unashamedly beige and ever-popular, the simplicity of rice cooked in milk, with some sugar, butter, and beaten egg yolks, has found itself on the dessert menu in homes all around the world. Spiced up with nutmeg, vanilla, lemon, cinnamon, or a splash of sherry, this pudding has certainly come a long way:
Method of preparing the pudding:
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In a medium-sized, heavy-bottomed saucepan, bring the rice, milk, and salt to a boil over high heat.
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Reduce the heat to low, and simmer until the rice is tender, roughly 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
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In a small bowl, whisk together the egg and brown sugar. Add 1/2 cup of the hot rice mixture to the egg mix, a tablespoon at a time, vigorously stirring.
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Add the egg mixture back into the saucepan containing the rest of the rice and milk and stir, on low heat, for 5-10 minutes until thickened. Do not let the mixture boil as this will cause it to curdle.
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Stir in the vanilla, remove from the heat, and add the raisins and cinnamon.
Chef's Tip:
If you'd like, you can sprinkle some cinnamon on top.
This tasty rice pudding can be served hot or cold.
Source: Simply recipes
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