image from Simply Recipes
It takes some attention so don't leave your stove top unattended and be sure to make sure your rice is tender enough before you add in the egg and sugar mixture. My first try turned out pretty great, if not a little sweet. I think I added a Tablespoon of vanilla instead of a teaspoon. And then I put some vanilla on each side of my neck just like my mom taught me. Here's the recipe from SimplyRecipes.com.
- 2 1/2 cups (600 ml) of whole milk
- 1/3 cup (66 grams) of uncooked short grain white rice
- Pinch of salt
- 1 egg
- 1/4 cup (50 grams) dark brown sugar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of cinnamon
- 1/3 cup (40 grams) raisins
1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.
* I think it may depend on your idea of serving sizes. I think maybe 1.5 unless you're good at sharing!