Prep 5 mins
Cook 45 mins
This recipe was given to me by a friend who also has triplets. I made it all the time when my girls were babies and it is delicious. I wanted to add it here so I didn't lose it! Edited on 11/16/08 to say my 19-year-old baby just asked for this today. She has a sore throat and wants some comfort food from her childhood. Awww. Cooking time does not include time to cool.
- 6 cups milk
- 1⁄2 cup rice, raw (short grain works well)
- 1⁄2 cup sugar
- 2 tablespoons margarine
- 1⁄2 cup raisins
- 1 tablespoon vanilla
- Over medium heat, cook the milk, rice, sugar and margarine until it boils.
- Simmer 35-45 minutes, covered. Stir occasionally.
- Remove from heat (should be soupy). Add vanilla and raisins.
- Cover and cool. Sprinkle with cinnamon to serve.
- Variation: stir in semi-sweet chocolate chips for chocolate rice pudding.
I have just made this today for the first time. I used 'arborio' rice and it turned out lovely and creamy. Yum.... The only thing I may do differently the next time, and there will deffinitely be a next time, is that I may not add the raisins at the start of the recipe, maybe halfway through it. Something I'll have to play with, and this is my own personal preferences. I found that my raisins were a bit soft and I prefer them firmer. I give this recipe a 5 star. Thanks to all the chefs who helped me figure out which rice would be better for this recipe. You were all a great help. And thank you also ZeeCooks, it's a hit! ~~Fran
Terrific and simple. I halved the recipe, used water/skim milk powder and it was just fine. I like freshly grated nutmeg in mine but it is not necessary.
Ahhhhhh, it doesn't get any better than this!!!! This creamy rice pudding and just the right amount of sweetness that puts it over the top!!! Quick and easy to make too. I highly recommend this dish to everyone out their in Zaar land. Thanks for sharing, ZeeCooks.