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When I was young, my granny always made rice pudding when there was leftover rice from the night before's dinner. When I made this last night, the first taste brought back so many wonderful memories.
2 cups cold leftover rice 1/2 cup sugar 1 tbsp cornstarch 1/4 tsp salt 2 cups milk 2/3 cup heavy cream 2 eggs 1/4 tsp cinnamon 1/4 tsp nutmeg 1 tsp vanilla 1/2 cup raisins
Soak the raisins in hot water. When plumped up, drain the water off and set them aside.
Combine sugar, cornstarch and salt and place in a saucepan. Add in milk and cream and stir over medium high heat to combine.
When the mixture begins to slowly bubble on the outer edges, add in the rice. Reduce heat to medium. You do not need/want this to boil.
While occasionally stirring the rice/milk mixture, beat 2 eggs in a 2 cup measuring cup.
*Important step: While mixing the eggs with a whisk, carefully, and slowly add (a spoonful at a time) some of the heated milk mixture to the egg. Do not forget to stir. You want to temper the egg, not cook it. Add about 1 cup of the milk mixture to the beaten eggs. Slowly add the egg mixture back into the rice/milk mixture on the stove, stirring constantly. Do not allow the mixture to boil.
As the mixture thickens, add in the spices and vanilla.
Add in the raisins.
When the rice pudding is the desired consistency, remove from the stove-top and spoon into dishes.