A delightful and creamy rice pudding recipe with a hint of vanilla and golden raisins, perfect for a comforting dessert.
In a saucepan, combine the sugar, cornstarch, and salt.
Mixing the dry ingredients first ensures even distribution and prevents clumping.
Gradually whisk in the milk until smooth.
Adding the milk slowly helps to avoid lumps in the mixture.
Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble, about 8 minutes.
Stirring constantly prevents the mixture from sticking to the pan and burning.
In a small bowl, beat the eggs. Slowly whisk in a small amount of the hot milk mixture to temper the eggs.
Tempering the eggs prevents them from curdling when added to the hot mixture.
Pour the tempered egg mixture back into the saucepan and cook for another 2 minutes, stirring constantly.
Cooking the mixture after adding the eggs ensures the pudding thickens properly.
Stir in the cooked rice, raisins, butter, and vanilla extract.
Adding the ingredients at this stage allows the flavors to meld together.
Remove from heat and let the pudding stand for 10 minutes to set.
Letting the pudding rest allows it to thicken further and enhances the flavor.
Spoon the pudding into serving dishes and sprinkle with ground nutmeg before serving.
Sprinkling nutmeg just before serving adds a fresh and aromatic touch.
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