This rice and milk dish is essentially a rich and creamy rice pudding. Sweetened with raisins and vanilla, you can up the sweetness factor by adding sugar and cinnamon to the mix. This dish is one big comforting bowl of goodness that can be enjoyed as a rich dessert or even as a creamy and indulgent breakfast. This dish can easily be made ahead of time and chilled, just be sure to place plastic wrap directly on the pudding to prevent a layer of film from forming on top.
4 cups water
1 cup uncooked short-grain white rice
2 (3-inch) cinnamon sticks
3 cups whole milk
1 large egg
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can evaporated milk
1/2 cup raisins
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 to 2 tablespoons granulated sugar (optional)
ground cinnamon (optional)
How to Make It
Combine water, rice, and cinnamon sticks in a large heavy saucepan; let stand 30 minutes. Bring rice mixture in pan to a boil over medium-high; reduce heat to low, and simmer, stirring often, 20 minutes.
Whisk together whole milk and egg in a medium bowl; gradually stir into rice mixture. Bring to a boil over medium-high; reduce heat to low, and simmer, stirring often, 5 minutes. Stir in sweetened condensed milk, evaporated milk, raisins, vanilla, salt, and, if desired, sugar. Bring mixture to a boil over medium-high; reduce heat to low, and simmer, stirring often, until mixture is very thick and creamy, 25 to 30 minutes. Serve warm. Sprinkle with cinnamon, if desired.
Note: This can also be served room temperature or chilled.
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