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)

Instructions

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.