Stovetop Creamy Rice Pudding

This recipe makes a creamy, delicious rice pudding. I use a medium grain rice (like Calrose) because it has more starch than a long grain rice. The starch in the medium grain rice makes a really creamy and rich rice pudding.

1 1/2 cups water
3/4 cup uncooked medium grain rice (I use Calrose type)

1st microwaveable bowl:
1 1/2 cups milk (2% or whole)
1/2 cup white granulated sugar
1/4 teaspoon table salt

2/3 cup golder or regular seedless raisins

2nd bowl:
1/2 cup milk (2% or whole)
1 egg, beaten
1/2 teaspoon vanilla extract

1 Tablespoon butter
1/4 teaspoon cinnamon

In a 3qt saucepan, bring 1 1/2 cups of water to a boil. Add rice and stir a couple of times so it won't stick on the bottom of the pot. When the pan returns to a boil, reduce heat, cover and simmer on low for 20 minutes. Do not remove the lid during the 20 minutes.

In a microwaveable bowl combine 1 1/2 cups of milk, 1/2 cup of sugar and salt.

In another bowl combine the 1/2 cup of milk, beaten egg and vanilla extract.

When rice is cooked, heat the 1st microwaveable bow of ingredients in the microwave to almost boiling. Add heated milk to cooked rice in saucepan and turn stove burner to medium heat. Stir well and simmer, uncovered, for 6 minutes, stirring occasionally.

Stir in raisins. Continue to simmer for 3 more minutes.

Stir in the milk/beaten egg mixture from the second bowl and simmer for 2 more minutes, stirring constantly.

Remove from heat, stir in butter and cinnamon.

Serve warm or chilled.