Basic, But Good Rice Pudding 

by George Hirsch

Makes 2 cups, about 4-6 servings

 3/4 cup uncooked short grain rice

1 1/2 cups water

1 1/2 cups milk

1/3 cup granulated sugar, or if using Turbino slightly less

1/4 teaspoon salt

1/2 cup milk

1 egg, beaten

1/2 cup raisins, plumped with dark rum or water 

1 Tablespoon butter

1/2 teaspoon pure vanilla extract

1/4 teaspoon fresh grated nutmeg

1/2 teaspoon cinnamon

In a medium saucepan, add rice and water bring to a boil, then reduce heat, cover and simmer gently for 20 minutes or until rice is tender. 

In a separate bowl mix 1 1/2 cup milk, salt, sugar and salt. Add to cooked rice and return to heat and gently simmer and stir for 15 minutes.

In separate bowl mix remaining 1/2 cup milk to beaten egg, plumped raisins, butter, vanilla, cinnamon and nutmeg.

 Stir egg mixture into milk and rice and simmer 2 additional minutes, stirring constantly. Serve warm or chill in small cups. Sprinkle small amount of granulated sugar on top to keep skin from forming.

Serve with fresh chopped fruit, toasted chopped nuts, whip cream or meringue.