Saucepan Custard Rice Pudding

Serves: Four | Prep: 10 min | Cook: 40 min

Ingredients:

Saucepan Custard Rice Pudding:
3 cups full-fat milk
1/3 cup uncooked long grain rice
1/3 cup raisins
1 egg
1/4 cup light brown
1 tsp vanilla extract
1/4 tsp cinnamon

Directions:
In a Dutch oven or large saucepan, bring the milk just to a boil over medium heat. You’ll know it’s ready when you begin to see small bubbles forming around the edges of the pan. Stir in the rice and raisins, then reduce the heat to low, cover, and cook for 30–40 minutes, until the rice is tender and the mixture has thickened. Stir frequently during cooking to prevent the rice from sticking to the bottom of the pan.

In a separate bowl, whisk together the egg and sugar until well combined. Slowly ladle a small amount of the warm rice and milk mixture into the eggs while whisking constantly. Repeat with another ladle of the warm mixture to gently heat the eggs (this step tempers them so they don’t scramble when added to the pudding.) Pour the tempered egg mixture back into the saucepan and cook over low heat for 1–2 minutes, stirring, until the pudding thickens slightly. Remove from the heat and stir in the vanilla and cinnamon.

Serve the rice pudding warm or chilled. Keep in mind that it will continue to thicken as it cools.

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