Rice Pudding (stovetop)
3 cups rice (white or jasmine)
6 cups water (7 cups if jasmine rice)
3 T butter
2 t nutmeg
combine. Heat til boiling, then cover and simmer 15 minutes (17 minutes if jasmine)
3 eggs (yolks broken)
2 T vanilla
stir eggs into rice – mixing constantly.
1 1/2 cups sugar, white granulated
3 cans evaporated milk.
Stir well. Will be a bit thin but will thicken up overnight in fridge.
Add raisins as desired.