"This is a traditional dessert for parties and special occasions," says Olga Fusté. "In tropical climates, this dish is frequently made with coconut milk."
2 cups water
1 tablespoon butter
1/4 teaspoon salt
1 (2-inch) cinnamon stick
1 cup uncooked Arborio or other short-grain rice
2 1/2 cups fat-free milk
1/3 cup sugar
2 teaspoons grated lime rind
1/2 cup golden raisins
1 teaspoon vanilla extract
How to Make It
Combine first 4 ingredients in a large saucepan; bring to a boil. Stir in rice. Reduce heat to medium, and cook 10 minutes or until liquid is almost absorbed, stirring occasionally. Discard cinnamon stick. Stir in fat-free milk, sugar, and rind; bring to a boil over medium heat, stirring frequently. Reduce heat to medium-low, and cook 25 minutes or until mixture thickens and becomes creamy, stirring frequently. Remove from heat. Stir in golden raisins and vanilla.
This rice pudding is absolutely delicious! I didn't use the rind or raisins or cinnamon stick as I didn't have them in my pantry. Instead I sprinkled in a bit of cinnamon at the end and it's absolutely to die for!
I made this with jasmine rice and a can of lite coconut milk and topped off the remaining amound of liquid with regular 1% milk. It was AMAZING. The texture was really nice and smooth. Sometimes rice pudding turns out a little gritty but this was creamy and wonderful. The coconut milk adding a lovely, subtle flavor. I will definitely make this again for company.