4 cups milk 1/2 cup of short grain rice, it is preferred for this kind of pudding 1/8 teaspoon salt 1 egg 1/3 cup sugar 1 teaspoon vanilla extract a sprinkle of raisins is optional Bring milk, rice and salt to a boil using medium heat. (Very important or you will scorch the milk and burn the pudding) Bring to a boil, stirring almost constantly. Be patient this takes a few minutes. Reduce the heat and simmer for 30 minutes. (Add raisins at this time if using). In a separate bowl, mix the egg, sugar and vanilla. Take about 1/2 of cooked rice and whisk it into the egg mixture slowly. Stir the rice and egg mixture into the remaining rice and cook for 2-3 minutes. Serve warm or cooled completely. Each person can sprinkle cinnamon if desired. If you are cooling it completely, cover the pudding with a plastic wrap so it will not form a skin over it.
Source: Mennonite Girls Can Cook
I am re posting this recipe because I absolutely love Rice Pudding.