-2 c. cooked rice
-1/2 c. milk
-1 egg, slightly beaten
-raisins to taste
-cinnamon to taste (you can also add nutmeg, cardamom, etc.)
-one spoonful of sugar/sweetener (optional)
Combine all ingerdients in a saucepan and simmer on low heat, stirring frequently. Cook for at least 5 minutes after it starts to bubble and stir frequently to ensure that the egg is fully cooked.
(Optional: use twice as much milk. After cooking, cool and store in the fridge for at least 12 hours, allowing the flavors to combine and for the rice to soak up more liquid. Then add more milk and spread pudding into a glass baking dish. Bake at 300 degrees for 10-15 minutes, check after 10 minutes.)