Cooking Instructions:

Rinse the rice well under cold water until the water runs clear. This step helps remove excess starch, preventing the rice from becoming too gummy.

In a large pot, combine the rinsed rice with the 8 1/2 cups of liquid (whole milk and water). Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.

Once the mixture reaches a gentle simmer, reduce the heat to low. Cover the pot and cook for 25-35 minutes, stirring frequently until the rice is tender and the mixture is creamy.

In a separate bowl, beat the egg and 1/2 cup of milk together. To temper the egg, gradually add a few spoonfuls of the hot rice mixture to the egg mixture while whisking continuously. This prevents the egg from curdling.

Pour the tempered egg mixture back into the pot with the rice. Stir in the granulated sugar, vanilla extract, and raisins. Continue cooking for an additional 5-10 minutes, stirring well.

Remove from heat and let the rice pudding cool slightly before serving. You can serve it warm, at room temperature, or chilled, garnished with maraschino cherries, raisins, or a sprinkle of ground cinnamon.

Extra Tips:

To enhance the flavor of your rice pudding, feel free to experiment with additional spices like nutmeg or cardamom, or even a touch of lemon zest for brightness.

For a creamier texture, consider folding in sweetened whipped cream just before serving.