Old-Fashioned Rice Pudding

(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:

Cook the Rice:

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.

Temper the Eggs:

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.

Combine and Thicken:

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.

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