Traditional caramel rice pudding

Rinse rice quickly.

Add rice to a saucepan, cover with cold water, add a pinch of salt.

Bring to a boil and cook 3 to 4 minutes.

Drain and rinse under cold water to stop cooking. Set aside.

Preheat oven to 160°C / 320°F.

In a saucepan, bring milk to a gentle boil with vanilla.

Add drained rice and cook on low heat for about 30 minutes, stirring often, until creamy and tender.

Add ½ cup sugar to a clean, dry, heavy-bottom pan.

Heat on medium-low until sugar melts and turns amber.

Immediately pour caramel into ramekins and swirl to coat the bottom and sides.

Caramel sets fast, so move quickly here.

In a bowl, whisk egg yolks with ½ cup sugar until lighter in color.

Stir in the cream.

Add this mixture into the warm rice pudding and mix well.

Stir in raisins.

Pour rice mixture into caramel-coated ramekins.

Place ramekins in a baking dish and add hot water until it reaches halfway up the sides.

Bake at 160°C / 320°F for 30 minutes.

Let cool at room temp, then refrigerate at least 2 hours for best texture.