Sunday's Best Rice Pudding Traditional Style

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In memory of my dad who used to take me to pickwick restaurant for rice pudding every sunday afternoon. this is the closest recipe i could find to that which was served at the restaurant: creamy with a hint of cinnamon and nutmeg. delicious whether served warm or cold with a sprinkle of cinnamon on top. also, if prepared ahead, rice pudding makes a quick breakfast in case you're too much in a hurry to make oatmeal.

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Steps

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First , make your pot of rice.

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Boil 3 cups of water on high and add 1 tablespoon of butter to the water.

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Add the rice , and cover with a tight lid.

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Put the heat to low , leave covered and let cook for 15 minutes until done.

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When the rice is cooked , pour into a larger saucepan.

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Then add 1-1 / 2 cups milk , sugar and salt.

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Put heat at medium low to keep from burning on the bottom of the pan.

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Stir occasionally until thick and creamy for about 15 minutes.

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In a 1-cup measuring cup , blend the remaining 1 / 2 cup of milk with the egg.

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Stir into the rice mixture , and mix well.

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Then add the raisins.

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Cook for 2 more minutes , stirring constantly.

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Take the pot off the heat , and add the vanilla , nutmeg and cinnamon.

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Mix well.

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You can serve the pudding warm , or let cool in the refrigerator.

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Sprinkle with cinnamon before serving.

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Enjoy !.

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Ingredients

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white rice, water, unsalted butter, milk, sugar, salt, egg, raisins, vanilla extract, nutmeg, cinnamon