Creamy Rice Pudding

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Cook the Rice

Notes: Make sure the rice is fully cooked

1 1/2 cups cold water

3/4 cup uncooked white rice

Pour water into a saucepan.

Bring to a boil over medium heat.

Stir in rice.

Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

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Notes: Stir frequently to prevent sticking and burning.

1 1/2 cups milk

1/3 cup white sugar

1/4 teaspoon salt

Cooked rice

Combine cooked rice, milk, sugar, and salt in a clean saucepan.

Cook over medium heat, stirring often, until thick and creamy, about 15 minutes.

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Notes: Constant stirring is crucial in this step.

1/2 cup milk

1 large egg, beaten

2/3 cup golden raisins

Stir in remaining milk, beaten egg, and raisins.

Cook for 2 minutes more, stirring constantly.

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Notes: Ensure butter is fully melted and incorporated.

1 tablespoon butter

1/2 teaspoon vanilla extract

Remove from heat.

Stir in butter and vanilla until combined.

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Notes: It can be served hot or after being cooled

Serve warm.