Simply Delicious Rice Pudding

Delicious thick, rich and creamy rice pudding without the fuss of a water bath. Enjoy! For a nice variation I sometimes like to add half a teaspoon of rose water, a couple dashes of ground cardamom, and a slice of fresh lemon that's cooked along with the rice--wonderful! Note: Evaporated milk (diluted with an equal amount of water) makes a lovely substitute for the regular milk or half-and-half cream.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 3  cups cooked rice
• 3  cups milk, divided use (or half and half)
• 3⁄4 cup sugar, to taste
• 2  tablespoons butter
• 1⁄4 cup raisins
• 1  organic egg
• 3⁄4 teaspoon vanilla extract
• 1  pinch nutmeg, to taste
• 1  pinch cinnamon, to taste
•  whipped cream, to serve (optional)

Directions

1. In a heavy bottomed sauce pan add the rice, 2 cups milk (or half and half), sugar, butter and raisins. Cook over medium-high heat, stirring often, until mixture comes to a boil. As soon as the mixture comes to a boil, reduce heat to low and simmer gently for about 10-15 minutes, stirring often, until thickened.
2. Meanwhile, whisk together the reserved 1 cup of milk and the egg in a small bowl. Gradually whisk in a few spoonfuls of the warm rice pudding to temper the egg; now gradually stir the tempered egg mixture into the hot rice pudding, stirring well to combine.
3. Whisk in the vanilla, cinnamon and nutmeg.
4. Let cool a minimum of 30 minutes before serving with a dollop of whipped cream on top, as desired.
5. Refrigerate any leftovers.