Old Fashioned Creamy Rice Pudding

1. Rinse the rice under cold water.
2. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil.
3. Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed.
4. Add the milk and sugar to the cooked rice. Stir well.
5. Cook over medium-low heat for 25–30 minutes, stirring often, until thick and creamy.
6. In a small bowl, beat the eggs.
7. Slowly whisk a few spoonfuls of the hot rice mixture into the eggs to temper them.
8. Gradually stir the egg mixture back into the saucepan.
9. Add the butter, vanilla extract, cinnamon, and raisins.
10. Cook for another 2–3 minutes, stirring constantly, until fully combined and creamy. Do not boil.
11. Remove from heat and let cool slightly. The pudding thickens more as it cools.

Serving Ideas

• Serve warm or chilled.
• Sprinkle extra cinnamon on top before serving.
• Optional additions: nutmeg, chopped nuts, or a splash of rum extract.

Makes about 6 servings.