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 20 minutes.
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. Mix mango with Chinese 5
spice and place on top of rice pudding.
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