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.
