Creamiest Rice Pudding - cooking recipe

Ingredients

1/2 gallon milk
1 cup white sugar
1 cup uncooked short-grain white rice
2 cinnamon sticks
3 eggs, lightly beaten
1/4 cup milk
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup raisins
ground cinnamon

Preparation

In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar, rice, and cinnamon sticks. Simmer, covered, 1 to 1 1/2 hours, stirring frequently. (Alternately, bring mixture to a simmer on the stove top, then transfer to a crockpot on low for 4 hours.).
In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Add 1/4 cup of hot pudding to egg mixture and beat well. Repeat this process 3 more times, until mixture is quite warm.
Remove cinnamon sticks from pot. Stir egg mixture back into pudding and return pot to low heat, stirring constantly for 2 minutes. Stir in raisins and pour into a 9x13 inch dish. Cover with plastic wrap, folding back the corners to allow the steam to escape.
When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.