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