1 ½ cups cooked rice

2 cups milk, divided

¼ tsp salt

⅔ cup golden raisins

(1) egg, beaten

⅓ cup white sugar

1 tbsp butter

½ tsp vanilla extract


Add and combine the cooked rice, 1 1/2 cups milk, and salt over medium heat in a saucepan. Cook until thick and creamy and stir for 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture, stirring continually. Continue cooking until the egg is set for 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.


Pour it into a heavy pan to scald milk, and put the pan over medium heat. Warm up the milk, stirring frequently. Sometimes scrape the bottom of the pan to ensure it doesn’t scorch or stick. Clear from heat as it starts to steam and tiny bubbles appear around the bottom. Look for a temperature of about 182 F (83 C) when you use a thermometer.

Nutrition Facts:

Per Serving: 330.5 calories; 63.9 mg cholesterol; 237.3 mg sodium; 8.2 g protein; 61.1 g carbohydrates.