Vanilla Rice Pudding

Instructions

1. 1

   In a medium saucepan, combine rice, milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.

   Tip: Whisk constantly to prevent lumps.

2. 2

   Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and creamy.

   Tip: Stir occasionally to prevent burning.

3. 3

   In a small bowl, whisk together egg, vanilla extract, and a pinch of cinnamon.

   Tip: Whisk until smooth and well combined.

4. 4

   Remove the saucepan from the heat and stir in the egg mixture, butter, and raisins (if using).

   Tip: Let it sit for 2-3 minutes to allow the butter to melt.

5. 5

   Stir in chopped nuts (if using) and let the pudding cool to room temperature.

   Tip: Cover and refrigerate until chilled.

6. 6

   Serve the vanilla rice pudding chilled, garnished with additional cinnamon or raisins if desired.

   Tip: Store in an airtight container in the refrigerator for up to 3 days.