Creamy Sushi Rice Pudding

The starch in the calrose sushi rice makes this a very creamy rice
pudding. TV Chef Ming Tsai suggested using calrose rice in rice
pudding and risotto. Look in the Asian section of your supermarket for
calrose variety rice. Walmart also carries calrose rice. Calrose is a
rice variety, not a name brand.

1 cup calrose sushi rice, uncooked
2 cups water

1-1/2 cups milk, heated almost to a simmer
1/2 cup granulated sugar (add more or less, to taste)
1 teaspoon vanilla extract

2/3 cup of raisins, regular or golden

1/2 cup milk
1 egg, beaten
1/4 teaspoon salt

1 tablespoon butter


In a 2-qt covered saucepan, heat 2-cups of water to boiling.
Stir in rice, adjust heat to a low simmer, stir rice once more, cover
pan and simmer rice for 20 minutes without peeking.

When rice is done, in another pan, or in microwave, heat 1-1/2 cups of
milk almost to a simmer. Stir in sugar and vanilla.

Add the 1-1/2 cups of heated milk/sugar to rice and simmer for 6
minutes, stirring frequently. Make sure and stir the rice on the
bottom of pan to avoid scorching.

Stir in raisins and simmer for another 3 minutes. Stirring frequently.

In a small bowl, stir 1/2 cup of milk with beaten egg and salt.

Add milk/egg mixture to rice and simmer for 2-minutes, stirring
frequently.

Stir in butter and serve warm or chilled. Brown sugar and/or cinnamon
may be sprinkled on top of served rice pudding.