Ingredients

• Short grain rice - 1 cup
• Whole milk - 4 cups
• Granulated sugar - ½ cup
• Vanilla extract - 1 teaspoon
• Ground cinnamon - ½ teaspoon
• Salt - ¼ teaspoon
• Egg yolks - 2
• Butter - 2 tablespoons
• Raisins - ½ cup

Instructions

1. 1.

   Rinse the rice under cold water until the water runs clear.

2. 2.

   In a medium saucepan, combine the rice, milk, sugar, vanilla extract, cinnamon, and salt.

3. 3.

   Bring the mixture to a simmer over medium heat, stirring frequently.

4. 4.

   Reduce the heat to low and cook for 45 minutes, stirring occasionally, until the rice is tender and the pudding is creamy.

5. 5.

   In a small bowl, beat the egg yolks. Temper the egg yolks by adding a ladle of the hot rice mixture, then stir the egg mixture back into the saucepan.

6. 6.

   Cook for another 2-3 minutes, stirring constantly, until the pudding thickens.

7. 7.

   Remove from heat and stir in the butter and raisins.

8. 8.

   Let the pudding cool slightly before serving. Serve warm or chilled.

Nutritional Facts