Rice Pudding With Instant Rice

Combine the milk, rice, sugar, raisins and salt in a saucepan over medium-high heat. Bring to a boil, stirring constantly.

Reduce the heat to medium-low and simmer for 6 minutes, stirring occasionally.

Beat the egg and vanilla lightly in small bowl. Stir a small amount (1/3 cup or so) of the hot rice mixture into the eggs to temper the eggs so they do not curdle.

Stirring constantly, slowly pour the egg mixture back into the hot rice mixture.

Stirring constantly, cook on low heat for 1 minute or until thickened. Do not let the rice boil.

Remove the rice pudding from the heat. Let stand for 30 minutes covered with the lid slightly ajar.

Serve warm. Garnish with nutmeg or cinnamon. Store any remaining rice pudding in the refrigerator.