I made this deliciously comforting rice pudding yesterday morning. Later that evening, I’ll he honest, I sat in my bed with the entire container of chilled rice pudding and a spoon and worked my way through more than half of the batch. I ate a tremendous amount of rice pudding. Mistakes were made, but I just couldn’t put the spoon down.

When you decide to make this ultra comforting dessert, just keep in mind that you’ll be running back to the fridge morning and night for a fix. It’s that good. It’s that comforting. It’s good for the soul. I promise.

Cinnamon Raisin Rice Pudding

• 4 3/4 cups (or more) milk (do not use low-fat or nonfat)
• 2/3 cup medium- or short-grain white rice
• 1/3 cup sugar
• 2 tablespoons (1/4 stick) unsalted butter
• 1 cinnamon stick
• Pinch of salt
• 1/3 cup golden raisins
• 2 teaspoons vanilla extract

• 2 large egg yolks

Combine 4 cups milk, rice, sugar, butter, cinnamon stick and salt in heavy large saucepan. Simmer over medium-low heat until rice is tender and mixture is creamy, stirring frequently, about 1 hour. Remove from heat. Discard cinnamon stick. Stir in raisins and vanilla.

Pour 3/4 cup milk into heavy small saucepan. Bring to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk hot milk into beaten yolks. Return mixture to same saucepan. Stir over medium heat until thermometer registers 160 °F, about 2 minutes (do not boil). Stir egg mixture into rice mixture.

Transfer rice pudding to large nonmetal bowl. Cover and chill until cold, about 30 minutes. (Can be prepared 1 day ahead. Keep chilled.)

Thin rice pudding with more milk, if desired. Spoon into bowls and serve.

Tags | cooking, dessert, pudding, recipe, rice