Ground cinnamon, for garnish
Ground nutmeg, for garnish
Cooking Magic:
Rinse the rice thoroughly and combine with 2 cups of milk. Simmer until tender.
Stir in sugar and salt, cooking until the mixture thickens.
Whisk eggs separately. Gradually add hot rice mixture to eggs to temper them.
Combine egg mixture back into the rice, add the remaining 2 cups of milk, vanilla extract, and raisins.
Serve warm or refrigerate until cold, garnishing with cinnamon and nutmeg before serving.
Result: A comforting, creamy rice pudding that’s a taste of pure nostalgia.
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