Add cinnamon, vanilla, and nutmeg to make this quick, creamy, stove top rice pudding. This tastes just as good chilled as it does warm. I tried using whole milk, which made it a bit creamier.
Gather your ingredients.
Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 10 minutes until the rice absorbs the water.
In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.
Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Sprinkle with cinnamon and nutmeg to taste.