1cupmilkwhole if you have it, if not, see Notes...
¼tspkosher salt
1egg
1egg yolk
½cupheavy cream
¼tspground cinnamon
pinchground nutmeg
⅓cupgranulated sugar
1tbspunsalted butter
½tspvanilla extract
⅓cupraisinsoptional
⅓cupgolden raisinsoptional
Instructions
Place the cooked rice, milk, and salt in a small saucepan over medium-low heat. Stir occasionally until thickened, about 10 minutes.
In a small bowl, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg, set aside.
Pour the sugar into the rice mixture and stir to combine.
Stream in the heavy cream mixture, stirring constantly until combined.
Add both varieties of raisins, and stir to combine. Continue to stir occasionally until thickened, about 5-8 minutes.
When it is thickened, take the pot off the heat and stir in the butter and vanilla.
Let cool for about 10 minutes, stirring occasionally and serve.
Notes
Thicker? - If you like it thicker, use only egg yolks (no whites) and add one extra yolk (i.e. 3 egg yolks - total). You can also use cornstarch and water but try the egg yolks trick first.Note on milk - We only drink Lactose-Free Non-Fat Milk (CRAZY but true), so I double up the heavy cream and cut the milk in half, or you could say I swap the measurements for milk and heavy cream. Works like a charm.