The best rice pudding ever

Rice pudding holds a special place in my heart, and I can't help but reminisce about my grandmother's kitchen every time I catch a whiff of its comforting aroma. Grandma was a wizard in the kitchen, and she had an uncanny ability to transform simple ingredients into dishes that were nothing short of magical. Of all her culinary creations, her rice pudding was the pièce de résistance. The creamy, velvety texture paired with the gentle sweetness of cinnamon and vanilla was enough to transport anyone to a state of pure bliss.

It's no wonder that rice pudding has become a cherished family tradition, passed down from one generation to the next. Now, as a busy mom with a bustling household of my own, I've discovered a clever trick to make this nostalgic dessert in record time—using minute rice! Trust me, this version is just as delectable as the classic recipe, but with a fraction of the effort. It's become my go-to for potlucks, holiday gatherings, and cozy nights in. If you're looking for a dessert that's sure to impress, save this recipe and give it a try. Your taste buds will thank you!

1 cup minute rice
2 cups whole milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 large eggs, beaten
1/4 cup raisins (optional)

In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat until the mixture begins to simmer, stirring occasionally to dissolve the sugar.

Add the minute rice to the saucepan and reduce the heat to low. Cover and cook for 5 minutes, or until the rice is tender and has absorbed most of the milk.

In a separate bowl, beat the eggs with the vanilla extract and ground cinnamon. Gradually add about 1/2 cup of the hot rice mixture to the eggs, stirring constantly to temper the eggs.

Pour the egg mixture back into the saucepan with the rice, stirring well to combine. Cook over low heat for 2-3 minutes, until the mixture thickens. If using raisins, stir them in at this point.

Remove the saucepan from heat and let the rice pudding cool for a few minutes. The pudding will continue to thicken as it cools.

Serve the rice pudding warm or chilled, garnished with a sprinkle of ground cinnamon or coconut flakes if desired. Enjoy!