Risgröt

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1. 1
   Bring 3 cups whole milk, ½ cup short-grain rice, and ¼ tsp. kosher salt to a simmer in heavy medium saucepan. Reduce heat to low. Cover and gently simmer until rice is very tender and liquid is almost absorbed, stirring occasionally, about 1½ hours.
2. 2
   Whisk 3 large eggs, room temperature, ¼ cup (50 g) sugar, 2 tsp. vanilla extract, ¼ tsp. ground cinnamon, and remaining ½ cup whole milk to blend in medium bowl. Stir in ¼ cup raisins (if using). Ladle half the cooked rice mixture into the egg mixture to temper the eggs. Then transfer mixture back to saucepan and cook, stirring, over low heat until rice pudding is thickened, about 6 minutes. Transfer to bowl. Stir in 1 Tbsp. unsulfured molasses (if using). Cover surface of rice pudding directly with plastic wrap or wax paper and refrigerate until well chilled. Serve topped with whipped cream (if using) and a dusting of cinnamon. Do Ahead: Rice pudding can be prepared 2 days ahead; keep chilled. Editor’s note: This recipe for rice pudding was first printed in September 1999. Head this way for more of our favorite rice desserts →