Creamy Rice Pudding

I had some organic milk in the fridge which was getting close to date. Because I was also considering the Indian meal I was preparing to cook, I decided to make rice pudding. Rice pudding is a dessert I have always loved. It is not too sweet and because it has nutritional benefits on its side, one I have made often over the years. 

Rice pudding is a very flexible dish. It can be cooked on the stovetop or baked. It can be made with any kind of rice, any kind of milk, and many different fruits and nuts can be added for additional texture, flavor, and health. Also a number of spices work well--cardamom, saffron, cinnamon.  I have baked it with brown rice, soy milk, and dried apricots. The possibilities really are endless.

Here, I have cooked it on the stovetop using basmati rice, organic whole milk, golden raisins, and finished with a sprinkling of freshly grated nutmeg. 

Creamy Rice Pudding
3/4 cup uncooked basmati rice
1 1/2 cups water
2 cups milk, divided
1/4 cup sugar
pinch of salt
1 egg, beaten
2/3 cup golden raisins
1 Tbsp. butter
1 tsp. vanilla

In a medium saucepan, combine rice and water. Bring to a boil, reduce heat to a simmer, cover, and cook rice for 20 minutes. Turn off heat and leave the pan undisturbed for 10 minutes.

Remove the lid and fluff the rice with a fork.  Add milk and sugar, along with a pinch of salt. Cook over medium heat until thick and creamy--15 to 20 minutes.

Meanwhile, beat the egg and combine with the additional 1/2 cup milk and the raisins. Stir into the rice mixture and continue to cook for 2 minutes more, stirring constantly. Remove from heat and stir in the butter and vanilla.

Pour into a serving bowl. Delicious served warm or very cold.

Shared with Sweets for a Saturday #11 at the blog, Sweet as Sugar Cookies