Rice Pudding with Lactose-Free Milk

01Method

1. 1

   Measure out the rice and rinse it under cold running water until the water runs clear, then allow it to drain completely.

2. 2

   Pour the lactose-free milk into a saucepan and add the drained rice along with the sugar and salt.

3. 3

   Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 35 to 40 minutes, stirring occasionally, until the grains become tender and most of the liquid is absorbed.

4. 4

   Crack the egg into a small bowl and whisk it thoroughly.

5. 5

   Gradually blend approximately half a cup of the warm rice mixture into the beaten egg, stirring constantly.

6. 6

   Pour the egg mixture back into the saucepan with the remaining rice and stir to combine.

7. 7

   Fold the vanilla extract, raisins, and ground cinnamon into the pudding.

8. 8

   Divide the pudding among serving bowls and let it cool slightly. Serve warm or refrigerate until chilled before eating.