Creamy Rice Pudding

 

1 ½ cups cooked white rice

2 cups milk, divided

1/3 cup white sugar

¼ tsp. salt

1 Tbsp. cornstarch

1 large egg, beaten

1 Tbsp. butter

½ tsp. vanilla

Optional ingredients: cinnamon, cardamom, almond extract, raisins

 

Combine rice, 1 ½ cups milk, sugar and salt in a saucepan on medium heat. Stir until begins to thicken and add cornstarch and stir. Cook about 15 minutes total, stirring frequently. When thickened, place egg in a small bowl and put some hot pudding in with the egg and stir it. Then put egg back into the main pot to cook. (This is called tempering the egg so it won't immediately cook when added to the hot pudding.) Stir in other half cup of milk and stir. If adding extra spices, like cinnamon or cardamom, add them and cook a little longer, about a minute or so. Remove from heat and stir in butter and vanilla (and almond extract if using). Stir in raisins if using. Serve warm or room temperature.