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Title: True Colours Rice Pudding
Categories: Desserts, Rice, Fruits, Pudding
Yield: 3 Servings

2 1/2 c (600 ml) whole milk
1/3 c (66 grams) raw short grain
- white rice
pn Salt
1 lg Egg
1/4 c (50 grams) dark brown sugar
1 ts Vanilla extract
1/4 ts Cinnamon
1/3 c (40 grams) raisins

"Rice pudding is how God intended us to eat rice," my father
announced when I mentioned I was thinking about making some.
Well that settled it, rice pudding it would be.

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.

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.

Add egg mixture back into the saucepan of rice & milk
and stir, on low heat, for 10 min 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.

Serves 2-3.

From: http://simplyrecipes.com/recipes

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