Creamy Rice Pudding

I had an intense craving for rice pudding the other day. So, typical Elsa, I searched a few of my favorite recipe sites and chose the one with the highest reviews. Most people prefer very creamy rice pudding, so they use medium grain rice. I prefer more rice texture, so I use the long grain. I also noticed that several of the recipes take hours and hours, but I can't bring myself to devote that much time to rice pudding. This recipe is quick and easy and a million times better than icky store bought rice pudding. Even my toddler ate it and she barely eats anything.

Long grain white rice

Turn off the heat and add the butter and vanilla

Creamy Rice Pudding
Serving Size = 4
Original Recipe

• 3/4 cup uncooked white rice (I used long grain)
• 2 cups milk, divided
• 1/3 cup sugar (or to taste, I added a tiny bit more)
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup golden raisins
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 1 teaspoon or so of cinnamon (optional)

1. In a medium saucepan, bring 1 1/2 cups of water to a boil and stir in the rice. Cover and reduce heat to low, simmer for 20 minutes. 
2. To the rice saucepan, add 1 1/2 cups milk, sugar and salt. Cook the rice mixture over medium heat until thick and creamy, about 15 to 20 minutes. Stir in the remaining 1/2 cup milk, egg and raisins (I also added 1 teaspoon or so of cinnamon). I tempered the egg first by adding a little bit of the hot rice mixture to the cold egg, stirring, adding more, stirring and then adding everything back to the rice mixture. Cook 2 more minutes, stirring constantly.
3. Remove from heat and stir in the butter and vanilla.

P.S. - Still not feeling well. I know??! Does anyone have a miracle cure out there?? :)

Linking to: Sweets for a Saturday