This Rice Pudding recipe delivers comforting sweetness with a side of nostalgia. Filled with raisins and kissed with cinnamon sugar, this creamy pudding is delicious warm or cold.
In a large saucepan, bring 2 cups of water to boil. Add rice, cover the pot, and simmer for 20 minutes over low heat. (basically cook the rice according to package directions *makes 3 cups).
After rice is cooked, add 2 ½ cups of milk and salt into the saucepan. Stir to combine. Cook over medium heat , stirring frequently, for 15-20 minutes or until thick and bubbly.
Stir in sugar and the remaining ½ cup of milk. Add 2 beaten eggs and cook for an additional 2-3 minutes until egg sets.
Add vanilla extract and butter. Stir in raisins if desired.
Serve immediately while warm, room temperature or cold. Garnish topped with cinnamon.
Notes
Storage: store in the refrigerator, in an airtight container, for up to 4 days.