Old Fashioned Rice Pudding

White Rice (long or medium grain) 1 cup
Whole Milk 2 cups
Heavy Cream 1/2 cup
Granulated Sugar 1/2 cup
Large Eggs 2
Vanilla Extract 1 teaspoon
Ground Cinnamon 1/2 teaspoon
Salt 1/4 teaspoon
Raisins (optional) 1/2 cup (recommended for added sweetness)
Ground Nutmeg (optional) For garnish
Rinse the Rice:
Start by rinsing the rice under cold water until clear to shed extra starch, ensuring your pudding remains delightfully creamy and not gummy.
Cook the Rice:
In a medium saucepan, mix the rinsed rice with milk and cream.
Bring to a boil over medium-high heat, then simmer on low for 18-20 minutes, stirring occasionally.
Watch for tender, liquid-absorbed rice.
Whisk the Custard:
In a separate bowl, whisk together sugar, eggs, vanilla, cinnamon, and salt. This is the heart of your pudding’s creamy texture and flavor.
Merge Rice and Custard:
Gently blend the custard into the cooked rice. If you’re adding raisins, now’s the time!
Thicken the Pudding:
Keep cooking and stirring over low heat for 5-7 minutes. The mix will thicken beautifully. Avoid boiling to keep the texture just right.
Serve It Up:
Let the pudding cool a bit, then serve it warm or chilled.
A sprinkle of nutmeg adds a touch of spice.
Savor the Flavor:
Dive into bowls of this creamy, comforting pudding and let each spoonful transport you to a simpler, sweeter time.
Storing Leftovers:
Keep any extra pudding in the fridge.
It’s just as delicious cold or gently warmed up with a splash of milk.

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