Tuesday, December 24, 2013

Rice Pudding

2 1/2 cups whole milk
1/3 cup long or short grain white rice
1/8 teaspoon salt
1/4 cup brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup raisins, optional
Lightly sweetened whipped cream
In a medium heavy bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil. Reduce the heat to medium to medium-low and simmer until the rice is tender (about 25 minutes). Stir the milk mixture frequently using  wooden spoon to prevent the rice from sticking to the bottom of the pan. When the rice is tender (al dente) remove from heat and add the sugar, vanilla extract, and ground cinnamon. Return to heat and cook until the rice pudding thickens, about 5 to 10 minutes. Remove from heat and add the raisins. Spoon the pudding into your serving bowls and cover with plastic wrap to prevent a skin on the puddings, allow them to cool before covering with plastic wrap. Refrigerate until serving time, about 1 to 2 hours.
If desired, garnish with lightly sweetened whipped cream.
Makes 2 to 3 servings.
Note: Can double the recipe for 4 to 6 servings.