Prep: 3 minutes; Cook: 37 minutes
Our staff gave this rice pudding our highest rating. Italian short-grain rice creates a wonderfully creamy texture. Saffron lends an aromatic flavor and a rich, golden color to the dessert.
Oxmoor House JUNE 2006
1. Combine 3 cups milk, rice, sugar, salt, saffron, and 1/4 teaspoon ground cinnamon in a large glass bowl. Microwave at HIGH 9 minutes.
2. Stir in remaining 3 cups milk. Microwave at HIGH 28 to 30 minutes or until rice is tender and pudding is creamy and slightly thick (pudding will continue to thicken after cooking as it stands), stirring every few minutes to prevent mixture from bubbling over.
3. Stir in raisins and vanilla. Serve warm or chilled. Garnish with cinnamon sticks, if desired.
Note: We tested with an 1,100-watt microwave. All microwaves cook differently, so use the texture of the rice and pudding as your guide to determine when it is done, not the exact time.
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