Creamy Rice Pudding

"The first time I had Rice Pudding, I fell in love!  Its a classic dessert thats rich in flavor, but only takes pennies to make!"

1 1/2 cups of cooked, white rice
2 cups of whole milk
1/3 cup of firmly packed light brown sugar
1/4 tsp of salt
1 egg, beaten
2/3 cup of raisins*
1 tbsp of butter
1/2 tsp of vanilla extract
1/2 tsp of ground cinnamon



     In a medium saucepan, add the rice, 1 1/2 cups of the milk, the sugar, and salt.  Cook for 15-20 minutes over medium heat, stirring constantly, until thick and creamy.  Remove from heat and stir in the remaining 1/2 cup of milk.  Then, add 1 tbsp of the rice to the beaten egg and whisk quickly to incorporate.  Then, add another tablespoon of the rice to the egg and continue to whisk quickly until incorporated.  Now, add the egg mixture to the saucepan and whisk quickly to incorporate.  Add in the raisins and cinnamon and cook over medium heat for 2 minutes, stirring contantly.  Remove from heat and stir in the butter and vanilla extract.  Serve and enjoy!

*To add a little more flavor to your pudding, put the raisins in a bowl and add 1/4 cup of bourbon.  Let the raisins sit for about 10 minutes.  Then, when adding the raisins to the pudding, add any remaining bourbon left in the bowl also!