Rice pudding

4 servings Prep: 5 mins, Cooking: 30 mins By Food24
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Ingredients (9)

125 ml long grain white rice — uncooked
875 ml milk — low-fat
1 cinnamon — stick
salt — just a pinch
1 eggs
60 ml brown sugar pinch of ground nutmeg
6 ml vanilla — essence
80 ml raisins
60 ml almonds — flaked, toasted
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1. In a saucepan over medium heat, add the rice, 750ml (3c)
milk, the cinnamon stick and the salt. Cook for 20 minutes, stirring frequently
until the mixture comes to a simmer and begins to thicken.

2. In a separate bowl, whisk the egg, sugar and the remaining
milk until well combined. Add about 250ml (1c) of the rice mixture to the egg
mixture at a time, whisking to combine.

3. Place the rice and egg mixture back into the pot. Add the
nutmeg and vanilla essence and continue to cook over low heat for 5-7 minutes
or until thickened.

4. Remove from heat and stir in the raisins.

5. Serve warm or cold with the almond slices and chocolate
shavings, if using.

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