Rice Pudding Creamy (Print Version)

# Ingredients:

01 - Pinch of salt.
02 - 1/4 cup (50g) packed dark brown sugar.
03 - 2 1/2 cups (600ml) whole milk.
04 - 1/3 cup (66g) short-grain rice.
05 - 1/3 cup (40g) raisins.
06 - 1 large egg.
07 - 1 teaspoon vanilla extract.
08 - 1/4 teaspoon ground cinnamon.

# Instructions:

01 - Stir milk, rice, and a pinch of salt in a pan until boiling. Lower the heat, half-cover, and stir often for 20-25 minutes as it simmers.
02 - Beat the egg with brown sugar. Slowly add some of the hot cooked rice, stirring while you do it, to warm up the eggs gently.
03 - Pour the warmed egg mix back into the rice. Cook on the lowest heat, stirring until it thickens to 160°F. Don’t let it boil.
04 - Take the pan off the heat and mix in raisins, cinnamon, and vanilla extract.
05 - Enjoy it chilled or warm. It gets thicker as it cools down.

# Notes:

01 - Short-grain rice works best for a creamy result.
02 - It thickens naturally when cooled.
03 - You can eat it either cold or warm.

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