rice pudding

For some reason I have a craving for rice pudding.  I was reading somewhere about someone who made it (definitive, I know, but I read a lot of stuff...) and thought it sounded good.  So when I woke up starving at 3:30am...I whipped up a batch. It was declicious!

Rice Pudding (from Simply Recipes)

2 1/2 cups milk 1/3 cup rice pinch of salt 1 egg 1/4 cup brown sugar (I used slightly less than a 1/4 c maple syrup) 1 teaspoon vanilla 1/4 teaspoon cinnamon 1/3 cup raisins (I used cranberries) In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. (When I first put the rice and milk in the pan, I was not convinced that it was ever going to thicken enough to be edible, be patient, it will) In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate. Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon. Serve warm or cold.