Ingredients

• 1 ½ cups cooked white rice
• 1 cup whole milk
• ¼ teaspoon kosher salt
• 1 egg, beaten
• ½ cup heavy cream
• ¼ teaspoon ground cinnamon
• Pinch of ground nutmeg
• ⅓ cup granulated sugar
• ⅓ cup golden raisins
• ⅓ cup regular raisins
• 1 tablespoon unsalted butter
• ½ teaspoon vanilla extract

1. Warm the base:
   In a small saucepan, combine the cooked rice, milk, and salt. Cook over medium-low heat, stirring occasionally, until the mixture thickens — about 10 minutes.
2. Mix the custard:
   In a small bowl, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg. Set aside.
3. Sweeten it:
   Stir the sugar into the rice mixture until well combined.
4. Combine:
   Slowly stream the cream mixture into the pot, stirring constantly to avoid curdling.
5. Add flavor:
   Stir in both types of raisins. Continue cooking, stirring occasionally, until thickened — about 5–8 minutes.
6. Finish:
   Remove from heat. Stir in the butter and vanilla extract.
7. Serve:
   Allow to cool for about 10 minutes, stirring occasionally. Serve warm or chilled.

• Rice type: Any plain cooked rice works (white is traditional). Avoid seasoned or flavored rice.
• Make ahead: This pudding freezes well — see storage tips in the original recipe.
• Serving more: Double the recipe for larger groups or leftovers.
• Adjust texture: If too thin, cook a few extra minutes until thickened.
• Customize: Omit raisins or use only one variety if preferred. Adjust cinnamon and nutmeg to taste.

Nutrition