(A creamy, comforting dessert made the traditional way)
Ingredients:
¾ cup uncooked white rice (long-grain or Arborio works well) 

4 cups whole milk 

½ cup granulated sugar 

¼ tsp salt 

2 large eggs, beaten 

½ cup heavy cream 

1 tsp vanilla extract 

½ tsp ground cinnamon (optional) 

¼ tsp ground nutmeg (optional) 

½ cup raisins (optional) 

Instructions:

In a medium saucepan, combine the rice, 2 cups of milk, sugar, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and most of the milk is absorbed.

In a small bowl, whisk together the eggs and heavy cream. Slowly add a ladle of the hot rice mixture into the egg mixture, whisking constantly to temper the eggs and avoid scrambling.

Gradually stir the tempered egg mixture back into the pot with the rice. Add the remaining 2 cups of milk and stir to combine. Cook over low heat, stirring constantly, until the pudding thickens, about 5-7 minutes.

Remove the pudding from heat and stir in the vanilla extract, cinnamon, nutmeg, and raisins (if using).

Serve the rice pudding warm for a cozy treat, or let it cool to room temperature and refrigerate for at least 2 hours for a chilled version.

Sprinkle with additional cinnamon or nutmeg if desired and serve. Enjoy this classic, creamy dessert! 

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6