Creamy Rice Pudding

When I was growing up, rice cooked in milk sprinkled with sugar and cinnamon was one of my favorite things. I have been making this simple dessert for years now, and with the increase of people not being able to have gluten products this is a good alternative to serve as a dessert, being that it is naturally gluten free. It is a delicate, creamy texture and not to sweet, make sure you make enough because the bowl gets licked clean. This serves about 4-6.

• 4 cups milk
• 1/2 cup of short grain rice, it is preferred for this kind of pudding
• 1/8 teaspoon salt
• 1 egg
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• a sprinkle of raisins is optional

1. Bring milk, rice and salt up to a boil using medium heat. (Very important or you will scorch the milk and burn the pudding)
2. Bring to a boil, stirring almost constantly. Be patient this takes a few minutes.
3. Reduce the heat and simmer for 30 minutes. (Add raisins at this time if using).
4. In a separate bowl, mix the egg, sugar and vanilla.
5. Take about 1/2 of cooked rice and whisk it into the egg mixture slowly.
6. Stir the rice and egg mixture into the remaining rice and cook for 2-3 minutes.
7. Serve warm or cooled completely. Each person can sprinkle cinnamon if desired.
8. If you are cooling it completely, cover the pudding with a plastic wrap so it will not form a skin over it.