Rice Pudding

We had some milk that needed to be used up, so I decided to make some rice pudding. I looked at a few different recipes and couldn't find one that was exactly what I wanted so I improvised. I already had some cooked rice so that had to be a key ingredient. I also wanted to have more of a custard pudding, so adding an egg was the trick there.

I was very pleased with the rice pudding in the end. It was very thick, rich, and creamy. The second day we added a little milk to loosen it up and it was just as tasty. My husband and I ate it all up so fast (2 days when it should have taken us a week) that I didn't even get a picture!

Rice Pudding

3 ½ cups cooked rice, at room temperature
2 ½ cups whole milk
1 ½ cups half and half
1 cup cream
2/3 cup sugar
pinch of salt
1 egg, beaten well
1 ½ tsp vanilla
1 tsp cinnamon
½ cup raisins

Combine rice, milk, half and half, cream, sugar and salt in a large heavy pot. Cook over medium high heat until mixture begins to simmer, stirring continuously. Reduce heat so that the mixture is at a low simmer, continuing to stir until mixture becomes thickened (about 25 minutes). Add beaten egg very slowly and mix well to combine. Simmer for another minute. Add vanilla, cinnamon and raisins and stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.