You can make this decadent desert with items you probably already have! I’ve elevated it with the addition of golden raisins and sliced almonds for crunch. It’s easy and really delicious enough for company!
- 3/4 cup Jasmine rice
- 1 1/2 cup water
- 1/2 teaspoon salt
- 2 cups 2% milk
- 1 egg
- 1/4 cup sugar
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/2 cup golden raisins
- 1/3 cup slice almonds
- cinnamon for dusting
In a large saucepan bring water to a boil. Add rice and salt and return to a boil. Lower the burner to simmer, cover with lid and cook approximately 20 minutes (until water is absorbed.)
Increase heat to medium low and add milk. Cook until thick and creamy, stirring constantly, approximately 20 minutes. (Keep a good eye on it, because it can overflow). If it looks too thick after 20 minutes, add a touch more milk.
In a small bowl, whisk egg. Add 1 tablespoon of the hot rice mixture (to temper the eggs), whisking constantly. Repeat by adding another tablespoon of the hot rice mixture to the egg, constantly whisking. Repeat one more time with another tablespoon of the hot rice mixture, the egg mixture should be warmed.
On low heat, slowly add the egg mixture into the rice pudding, stirring constantly. Add the sugar and stir. Add the butter and vanilla extract, stir. Add the raisins and almonds and stir. Cook for about 2 minutes more, stirring a little. Take off the burner.
Use a large spoon and divide the rice pudding into individual ramekins, place a few sliced almonds in the middle and dust with cinnamon. Refrigerate for at lease 4 hours or overnight. Serve cold. 6 servings.