Warm Comfort...Rice Pudding

Inspiration for blogging left me months ago and I expected that would be it. But life is funny and stuff happens and today I found motivation in a bubbly pot of cold rice, cream and a bunch of sugar. I was cooking rice pudding. Who'd a thought?

There's something comforting in these old fashioned recipes. I like the sentimentality of them. They conjure memories of Mother and Aunts and dishes of creamy sweets with raisins served up after dinner. This is not for the waist watchers or those opposed to cooking foods that need a little attention. But if you want to turn out something to warm your soul, here's a recipe you'll enjoy.

Rice Pudding with Raisins

• 3-4 cups cold cooked rice (Basmati, Jasmine or long grained)
• 1 quart of half and half (or 2 cups whole milk & 2 cups of cream)
• 1/2 cup sugar
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon Kosher salt
• 3/4 cup raisins plumped in hot water
• 1 large egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Use a deep heavy pot. Add rice, 1/2 and 1/2 (or cream and milk) sugar, salt and nutmeg. Stir and set over medium heat. Bring to a gentle boil and cook for 25 minutes, stirring frequently.

Stir 1/4 cup hot liquid (from the pot) to the beaten egg to temper it (so it won't curdle) and return everything to the pot. Cook, stirring, for another minute.

Remove from the heat and add the cinnamon, drained raisins and vanilla. Stir well.

Turn into a bowl and cover with plastic wrap that is pressed directly onto the pudding. Cool to room temperature then refrigerate, covered.

May be served warm or chilled. I sprinkle a little cinnamon on top for color. Enjoy!