Rice Pudding Recipe

It is that rice pudding was brought to America by the Spanish conquerors. Rice pudding is a dessert typical of the Gastronomy of many countries made ​​slowly cooking rice in milk with sugar. It is eaten warm or cold. Cinnamon, vanilla or lemon peel is often put for flavoring.
In Argentina, Guatemala, Costa Rica, Spain, Venezuela, Panama, Peru, Colombia, El Salvador, Nicaragua, Chile, Dominican Republic, Puerto Rico and Mexico is very traditional, generally adding raisins and cinnamon.

Directions

In a medium sized pot, 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 pot.

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 pot of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.