The Best Rice Pudding

Serving Size : 6

Ingredients

1 Cup Water
1/2 Cup Short-Grain Rice
1/2 Teaspoon Salt
2 Cups Milk
1/2 Cup Golden Raisins
1 Cup Heavy Cream
2 Teaspoons Vanilla Extract
10 Tablespoons Sugar -- (1/2 Cup + 2 Tbs)
2 Each Eggs
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
Heavy Cream -- (Optional)

This is certainly the best rice pudding for today, because it shortcuts the
old-fashioned method of cooking rice for hours and hours in large
quantities of milk. Use short-grain rice because it's starchier than
long-grain rice, and it makes a creamier pudding.
Preheat the oven to 350 F. Butter an 8-inch square baking dish.
Bring the water to a boil in a 2-quart saucepan. Add the rice and salt.
Cover and cook over low heat for 10 minutes. Add the milk and the raisins,
cover, and cook over low heat for 10 to 15 minutes more, or until the rice
is tender. In a small bowl, blend the cream, vanilla, sugar, and eggs. Add to
the rice. Pour into the baking dish, and sprinkle with the cinnamon and
nutmeg. Place in a slightly larger ovenproof dish. Add 1 inch of boiling
water to the larger dish and place in the oven. Bake for 30-45 minutes.
Serve at room temperature with heavy cream if desired.