自从当年来英国第一次吃Rice Pudding，我就立下一个心愿，一定要学会做！
第一个有机会学习的老师是以前host family女主人的妈妈。可是老太太来得时候都是送做好的蛋糕和Rice pudding!
第二次错过的机会是，当年一个奶奶级的老师说好要教我的，可是当天n多人要她叫做三纹鱼，由于那个可恶的三纹鱼用了很长时间，大家又只记得吃饭。最后奶奶给我一瓶桂皮粉说以后教我，可是现在我跟奶奶早已失去联系。

前几天超市买了2杯rice cream（也是Rice Pudding），1分钟内干掉2盒，又回忆起它的味道，决定再次发起我的艺术灵感，没人，没人教就创新。

自我感觉应该有这几样料，专门的米Sanisbury's Pudding Rice, 全脂牛奶，香草香料，（桂皮粉应该不会过期把，就用老师给的那瓶珍藏1年多了），黄油。

"Rice pudding is how God intended us to eat rice," my father announced when I mentioned I was thinking about making some for this month's Sugar High Friday, Cooking Up Custard food blogging event. Well that settled it, rice pudding it would be. With a little investigation, I found that there are two basic ways to make rice pudding - baking or boiling. Then there is my dad's way, which is take some cold white rice, add some cream, sugar, and cinnamon. Mix and eat. Dad has been making rice pudding this way my whole life, but dad's method has never appealed to me that much, so boiling or baking it would have to be. The first recipe I tried, from Gourmet magazine, called for 3/4 cup of heavy cream for a recipe that only served 2 people. Delicious, but I would rather have a recipe that didn't put people at risk for a trip to the ER. A couple of tries later, I've settled on this recipe, using the boiling method. It is especially tasty with raisins.

2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of long or short grain white rice
1/8 teaspoon salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/3 cup (40 grams) raisins

1 In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture - a Tablespoon at a time - beating to incorporate.

3 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.