Ingredients

• 1 ½ cups cooked white rice (see notes for uncooked rice instructions)
• 2 cups whole milk, divided
• ⅓ cup granulated sugar
• Pinch salt
• 1 large egg
• ⅔ cup golden raisins
• 1 tablespoon unsalted butter
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg

1. Cook the base:
   In a nonstick saucepan, combine 1 ½ cups cooked rice, 1 ½ cups milk, sugar, and salt.
   Bring to a gentle boil over medium heat and cook uncovered for 15–20 minutes, stirring often until the mixture is thick and creamy.
2. Temper the egg:
   In a medium bowl, whisk together the egg and remaining ½ cup of milk.
   Slowly add about 1 cup of the hot rice mixture to the egg while whisking constantly to prevent curdling.
3. Combine & finish:
   Pour the tempered egg mixture back into the saucepan. Stir in the raisins and cook for 2 more minutes, stirring continuously.
4. Add flavor:
   Remove from heat. Stir in butter, vanilla, cinnamon, and nutmeg until smooth and creamy.
5. Serve:
   Enjoy warm or chilled, topped with an extra sprinkle of cinnamon and nutmeg if desired.

• To double the recipe: Simply double all ingredients.
• To use uncooked rice:
  Combine ½ cup long-grain white rice and 1 cup water in a medium saucepan.
  Bring to a boil, reduce heat, cover, and simmer for 18 minutes, or until the water is absorbed and rice is tender.
• Serving suggestion: Delicious both warm or chilled.