Rice Pudding

2½ cups milk
⅓ cup uncooked white rice (short grain is best – I only had long grain 🤷🏻‍♀️)
Pinch of salt
1 egg
¼ cup brown sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon (or more, to taste)
⅓ cup raisins

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

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.

Add egg mixture back into the saucepan, stir on low heat, for 5 to 10 minutes, until thickened. Be careful not to allow the mixture come to a boil or it will curdle. Remove from heat; stir in the raisins, vanilla, and cinnamon.

Delicious, warm or cold.