Cinnamon Rice Pudding

Recipe by deborah.junger
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement