Total Time
45mins
Prep 5 mins
Cook 40 mins

creamy and full of flavor, I love cinnamon and nutmeg so feel free to cut the amount if you would prefer.

Ingredients Nutrition

Directions

  1. Boil water and a pinch of salt.
  2. add rice, stir, reduce heat, cover and simmer for 18 minutes (dont peak).
  3. in a separate pot add 1 1/2 cups milk, sugar and a pinch of salt and cinnamon sticks.
  4. on low heat dissolve sugar in to milk stirring constantly, be careful not to burn the milk.
  5. add cooked rice to milk mixture and cook over medium heat for 15-20 minutes or until thick and creamy in consistency.
  6. in measuring cup combine 1/2 cup of milk, vanilla, egg (beaten) cinnamon and nutmeg.
  7. remove pot from heat and remove cinnamon sticks.
  8. add a small amount of the rice mixture to the measuring cup mixture (as to not scramble the egg) then pour the measuring cup mixture into the remaining rice mixture.
  9. Fold in raisins (if desired) and butter.
  10. pour in to dessert cups and cover with plastic wrap tightly so a film does not form and refrigerate.
  11. you can serve chilled or warm what ever your desire.
Most Helpful

5 5

Awesome recipe, however the water amount is way out. If I hadn't added more water the rice would have been burnt to the bottom of my pot big time. I used coconut milk instead of regular milk and used 1/2 the sugar. I added my raisins to the milk / vanilla mix before starting anything else to plump them up a bit. I left the pot sitting on the stove with the cinnamon sticks and a lid for about 1/2 hour. Great way to use cinnamon sticks.

5 5

We loved your rice pudding, & since we're also big fans of the California raisin, I divided the cooling pudding in half (two separate containers rather than individual ones) & added one whole cup of dark raising to one of the containers! We did like the pudding plain, but we like our raisins, too! Thanks for the great pudding recipe! [Made & reviewed in Zaar Cookbook Tag]