Rice Pudding

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup short-grain white rice
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter
• 1/4 cup raisins

Instructions

1. In a heavy-bottomed saucepan, combine milk, cream, rice, sugar, and salt
2. Bring to a simmer over medium heat, stirring occasionally
3. Reduce heat to low and continue cooking for 30-35 minutes, stirring frequently to prevent sticking
4. The rice should be tender and the mixture should thicken
5. Remove from heat and stir in vanilla extract, cinnamon, nutmeg, and butter
6. Fold in raisins
7. Transfer to serving bowls or a dish and let cool slightly
8. Serve warm or chilled

Notes

• Use short-grain rice like arborio or sushi rice for creamier results
• Stir frequently during cooking to prevent rice from sticking to the bottom
• The pudding will continue to thicken as it cools
• Refrigerate leftovers in an airtight container for up to 3 days
• If pudding becomes too thick when chilled, thin with a splash of milk before serving
• For extra richness, use half-and-half instead of heavy cream
• Soaking raisins in warm water for 10 minutes before adding makes them plumper