Half & Half Rice Pudding

1. 1

   Prepare rice according to package directions. Rice should be tender but firm when done. Set aside.

2. 2

   In a small bowl combine eggs and 1/4 cup of the half-and-half. Set aside.

3. 3

   In a large pan combine remaining half-and-half, sugar, salt and butter. Over medium heat bring to a boil, stirring frequently. Then lower the heat just a bit and continue to cook at a low boil for 3 minutes. Then add prepared rice and cook for 5 minutes stirring frequently with a whisk to prevent burning and to insure rice does not clump. Continue to cook until your desired tenderness then remove from heat.

4. 4

   With an electric mixer, mix the egg and half-and-half mixture on high until foamy. Very gradually stir the egg/milk mixture into the hot rice mixture. Put it back over medium-low heat. Add raisins and continue to cook until mixture thickens, about 5 minutes. Remove from heat. Stir in vanilla and pour into a shallow baking dish or into individual bowls. After mixture cools slightly, sprinkle generously with cinnamon and serve warm.

* Per serving · 4 servings · Values may vary.

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