Rice Pudding
Ingredients:
- 4½ cups whole milk
- 1½ cups water
- ¾ cup granulated sugar
- 1 cinnamon stick (3 or 4 inches long)
- 1 cup Arborio rice or Boomba rice
- 1 teaspoon vanilla bean paste or vanilla extract
- ⅔ cup golden raisins (optional)
- Garnish: 1 cinnamon stick grated or ground cinnamon
Directions:
1. Combine whole milk, water, sugar, and the cinnamon stick in a large saucepan. Bring to a gentle boil over medium heat.
2. Add the Arborio rice to the boiling mixture, reduce heat to low, and simmer uncovered, stirring frequently to prevent sticking.
3. Cook for about 35-40 minutes or until the rice is tender and the mixture has thickened to a creamy consistency.
4. Remove the cinnamon stick, then stir in the vanilla bean paste or vanilla extract and golden raisins if using.
5. Continue to cook for an additional 5 minutes to allow the flavors to meld.
6. Spoon the pudding into serving dishes, sprinkle with grated or ground cinnamon, and serve warm or chilled.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 280 kcal | Servings: 6 servings
Tips:
Use Arborio rice for a creamier texture due to its high starch content.
Stir frequently to avoid rice sticking and burning at the bottom of the pan.