RICE PUDDING

Put the rice, milk, 1 cup of the heavy 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!!