To make classic creamy rice pudding, follow these steps:

Ingredients

• 1 cup uncooked medium-grain white rice
• 3 cups whole milk (divided)
• 5 cups water
• ½ cup granulated sugar
• Pinch of salt
• 1 large egg
• 2 teaspoons vanilla extract
• ½ cup raisins (optional)
• 1 tablespoon unsalted butter
• Ground cinnamon (optional, for garnish)

Instructions

1. Cook the rice: Rinse the rice well. In a large pot, combine 3 cups of milk, 5 cups of water, rice, sugar, and salt. Bring to a simmer over medium heat, stirring frequently to prevent sticking or burning. Once it begins to bubble (about 15-25 minutes), reduce heat to low and cook for another 25-35 minutes until the rice is soft and the mixture has thickened, stirring often

2. Temper the egg: In a separate bowl, beat the egg with the remaining ½ cup of milk. Gradually add about 1 cup of the hot rice mixture to the egg mixture while stirring to temper it. Then stir the tempered egg mixture back into the pot

3. Add flavor and finish cooking: Stir in vanilla extract and raisins (if using). Cook for an additional 3 minutes, allowing the pudding to thicken further. Remove from heat and stir in butter. You can add cinnamon now if desired, but it may darken the pudding

4. Serve: Rice pudding can be served warm or chilled. To chill, let it cool, then refrigerate for at least 2 hours. Garnish with extra cinnamon or maraschino cherries if you like

This method yields a rich, creamy rice pudding with a comforting texture and sweet flavor enhanced by vanilla and raisins