Things to remember. The rice will absorb the pudding, so it's best to double the pudding recipe if you are going to let it sit over night. That way, it will still be creamy the next day.
Rice Pudding with homemade pudding, raisins and cinnamon:
Cook rice according to package instructions.
I used Sushi Rice, product of USA. 1 1/2 cups rice to 2 cups water
After the rice is cooked and fluffed prepare the pudding.
1 cup of 2% organic milk
1 egg, beaten
2 tablespoons sugar
3 tablespoons flour
1 tsp. vanilla
1 cup raisins (or more, I like more)
1 tsp. cinnamon (I like more with this too)
In a saucepan add all the ingredients, except raisins and cinnamon
whisk well & constantly to keep from burning.
Once the pudding thickens, add the raisins and cinnamon
Take off the heat, stir well and pour over the rice.
You can bake it in the oven if you like a crispy topping to the rice pudding. 350 degrees for about 20 minutes or until golden brown on top.
I didn't bake it, I gobbled it up. It's so delicious.
As I said, I did have leftovers and I learned two things:
1) Already mentioned above, the rice absorbs the pudding
2) If you re-heat it in the microwave the rice becomes a little hard and crunchy.
SO, I did this:
1) I poured some milk into the bowl and heated it with a wet paper towel over the top. This keeps the moisture in, and gives the rice some more liquid to absorb so it's creamy again.
2) Made a note to myself: next time double the pudding recipe.