Another stab at rice pudding

I used this recipe with already cooked rice (because I left my rice in my cooker accidentally and now it's dry! I hoped cooking over-cooked rice in a liquid will help make it not so tough again, and it worked!).

Super tasty! Though not quite as creamy as I'd like-- the eggs made it have a slightly lumpy texture. (Not the rice kind of lumpy, mind you. That "eggs are congealed and making some sort of little tiny strands of cooked eggy-ness" which is probably a result of how I added the hot milk to my eggs and cooked it too fast.)

So, the main difference is I used rice that's been dried out accidentally, instead of uncooked rice. I greatly reduced the initial cooking time.

link: http://www.simplyrecipes.com/recipes/rice_pudding/

INGREDIENTS

• 2 1/2 cups (600 ml) of whole milk
• 1/3 cup (66 grams) of uncooked short grain white rice
• Pinch of salt
• 1 egg
• 1/4 cup (50 grams) dark brown sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon
• 1/3 cup (40 grams) raisins

METHOD

1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.