Make grandma proud with this classic recipe for rice pudding. Creamy, satisfying and not too sweet, it has all the qualities you’d expect from a traditional rice pudding.
Prepare rice according to package directions.
Combine rice, 1 cup of evaporated milk, sugar and salt in a medium saucepan over medium-low heat. Cook, stirring frequently, until thick and creamy, about 20 minutes.
Meanwhile, place raisins in a small bowl. Add enough boiling water to cover raisins. Let stand for 15 minutes. Beat egg with remaining milk in a separate bowl.
Gradually pour egg mixture into hot rice mixture, stirring constantly. Remove from heat. Stir in vanilla. Drain raisins and fold into pudding.
Serve pudding warm or chilled, sprinkled with cinnamon, if using.