Rice Pudding

Ingredients

• 2 1/2 cups of whole milk
• 1/3 cup of uncooked short grain white rice
• Pinch of salt
• 1 egg
• 1/4 cup dark brown sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon
• 1/3 cup raisins

Directions

1. Set a medium-sized, heavy-bottomed saucepan over high heat and add the milk, rice, and salt. Let it come to a boil, then turn the heat down to low and cook it partially covered until the rice is soft, about 20-25 minutes. Give it frequent stirs so the rice does not settle in and cling to the pan.
2. In a small mixing bowl, whisk the egg with the brown sugar until they are fully combined. Scoop 1/2 cup of the hot rice mixture into the egg mixture, adding it a tablespoon at a time while whisking hard so everything blends together smoothly.
3. Pour the warmed egg mixture back into the saucepan with the rice and milk. Keep the heat on low and stir for 5 to 10 minutes, until the pudding thickens, or reaches about 160 degrees F (71 degrees C).
4. Do not let it boil now, because the mixture can curdle. Stir in the vanilla, then take the pan off the heat and mix in the raisins and cinnamon.
5. Serve it warm or cold.