Wecipe Wednesday: Patrick's Rice Pudding

This recipe is my 23-year-old son's specialty. I think I clipped the original version out of Family Fun magazine. We have tweaked it over the years, so I'm claiming it as ours. This dish is a dessert, it's a breakfast, it's been known to be served as dinner because it was a stormy night and it just sounded yummy. It can be served warm or cold. We usually eat it warm because we don't want to wait any longer.

Creamy Rice Pudding

3 cups cooked rice
3 cups milk
1 cup sugar (adjust to taste)
1/4 cup butter
2 eggs
1 tsp vanilla
nutmeg (optional)
raisins (optional)

Combine rice, milk, sugar, and butter in a medium saucepan. Stir constantly over medium-high heat until mixture boils and gets thick. This could take 20-30 minutes. Be patient; it's worth it. Beat eggs and vanilla together. Spoon a small amount of the rice mixture into the egg mixture. Add egg mixture and stir quickly so you don't get scrambled eggs in your pudding. Serve warm or cold with a sprinkle of nutmeg and some raisins. Comment below and let me know how you liked it.