¾ cup long grain white rice or Arborio rice
3 ½ cups of whole milk
1 ½ cups heavy cream
½ cup sugar
1 ½ teaspoon vanilla
1 cup golden raisins
1 egg, beaten
Put the rice, milk, 1 cup of the heave cream, sugar, 1 teaspoon of vanilla, and the raisins in a large sauce pan. Bring to a boil and then reduce to a simmer and cook, uncovered for 45 minutes to one hour or until the rice is cooked and liquid absorbed. Remove from heat and whisk in the egg, remaining ½ cup of heavy cream, and remaining ½ teaspoon of vanilla. Mix well and serve warm or chilled with a pinch of nutmeg on top. Deeeeelisssshhh!!
This recipe was given to me by my aunt’s fantastic friend, Carol Slade. It’s super easy and SUPER YUMMY!!