2 ½ cups whole milk (Or rice milk)
⅓ cup uncooked white rice
⅛ tsp salt
¼ cup brown sugar
1 tsp gluten free vanilla extract
¼ tsp of ground cinnamon
⅓ cup raisins
In a medium saucepan, combine milk, rice and salt and bring to a boil over high heat.
Reduce heat to low and simmer until the rice is tender (about 20 minutes).
Stir frequently to prevent the rice from sticking to the bottom of the pan.
In a small mixing bowl, whisk together egg and brown sugar until well mixed.
Add a half cup of the rice mixture – a tablespoon at a time – beating to incorporate.
Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened.
Be careful not to have the mixture come to a boil.
Stir in the vanilla.
Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.