- Prepare the Rice:
- Rinse the rice thoroughly in a fine-mesh strainer under cold running water. Drain.
- Combine Rice and Milk:
- In a large, heavy-bottomed saucepan, combine the rinsed rice and 2 cups of milk. Bring to a boil over medium heat, stirring constantly to prevent sticking.
- Simmer:
- Reduce the heat to low, cover, and simmer for about 20-25 minutes or until the rice is tender and most of the milk is absorbed. Stir occasionally to prevent sticking.
- Add Sugar and Salt:
- Stir in the granulated sugar and salt. Continue to cook, uncovered, over low heat, for about 15-20 minutes, or until the mixture thickens.
- Beat the Eggs:
- In a separate bowl, whisk the eggs. Add a small amount of the hot rice mixture to the beaten eggs while whisking continuously. This helps to temper the eggs.
- Combine the Egg Mixture:
- Gradually add the egg mixture back into the rice mixture, whisking constantly.
- Stir in Vanilla and Raisins:
- Remove the saucepan from the heat. Stir in the remaining 2 cups of milk, vanilla extract, and raisins (if using). Mix well.
- Serve Warm or Cold:
- Serve the rice pudding warm, or refrigerate until cold. It will continue to thicken as it cools.
- Garnish:
- Before serving, sprinkle the top of the rice pudding with ground cinnamon and nutmeg to taste.
- Enjoy:
- Enjoy your comforting, homemade old-fashioned rice pudding. It’s delicious served as a warm dessert or chilled for a refreshing treat.
This creamy, sweet rice pudding will bring back fond memories of your mom’s or grandma’s kitchen. It’s perfect for any time you want a comforting dessert.