@santocrivera: This is the kind of dessert that got made because there was leftover rice in the fridge and nowhere else for it to go. Nobody was trying to impress anybody with it. It just always disappeared before it had time to cool all the way. OLD-FASHIONED RICE PUDDING 𝗥𝗘𝗖𝗜𝗣𝗘 ↓ Simmer 1½ cups cooked white rice with 2 cups whole milk and ¼ teaspoon salt over medium-low for about 10 minutes, stirring often, until it starts to thicken. Whisk 1 large egg with ⅓ cup granulated sugar, then slowly whisk in a few spoonfuls of the hot rice mixture to warm the egg before stirring it back into the pot. Cook 2 to 3 minutes more until it coats the back of a spoon, then remove from heat and stir in 1 tablespoon unsalted butter, ½ teaspoon vanilla extract, and ⅓ to ½ cup golden raisins if you like them. Serve warm or chilled with a dusting of ground cinnamon on top. That one extra step, warming the egg first, is the whole difference between silky and scrambled. Skip it once and you'll never skip it again.

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Friday 28 August 2026 22:09:08 GMT