Cinnamon Raisin Rice Pudding. With golden raisins and a pinch of nutmeg or cinnamon, this creamy, classic rice pudding makes a quick and easy dessert that everyone will love. I love Rice Pudding and can't imagine anyone not liking it but my grandkids don't. Good, that just leaves more for me.
I don't know what it is about rice pudding, it's not something I grew up eating, but I think it is the ultimate comfort food. I like it thick and creamy, studded with plumped raisins, and. Learn how to cook Rice pudding with Raisins & Cinnamon. You can have Cinnamon Raisin Rice Pudding using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Cinnamon Raisin Rice Pudding
- You need 3 cups of whole milk.
- Prepare 1/2 cup of medium grain rice.
- It’s 1 tsp. of ground cinnamon.
- You need 1 tsp. of vanilla extract.
- It’s Pinch of salt.
- You need 2 tbsp. of raisins.
- Prepare 2 tbsp. of granulated sugar.
- It’s 1/4 cup of sweetened condensed milk.
- It’s 1/2 tbsp. of unsalted butter.
Pour all ingredients into a single pot. Bring to a boil stirring constantly to prevent the rice and milk sticking to the bottom of the pot. Print Recipe: Print Share Recipe In a heavy saucepan, bring water to a boil; stir in rice and salt. Not that I am a big fan of rice pudding, quite the contrary in fact.
Cinnamon Raisin Rice Pudding step by step
- Place everything into a large pot EXCEPT for the sweetened condensed milk and butter over medium high heat. Stir often as it comes up to a low boil..
- Once beginning to boil, reduce the heat down to low. Simmer, stirring often, for 15-20 minutes. You'll know it's done when the rice is tender and the milk has mostly been absorbed. It should still be creamy, but if you need to, you can stir in some additional milk until it reaches your desired consistency. Keep it mind that it will continue to thicken as it sits and cools (especially if you are going to let it chill in the fridge before eating… it will become extremely thick)..
- Remove the pot from the heat, then stir in the butter and sweetened condensed milk. That's it! Either serve warm or refrigerate in a tupperware for later if you prefer it cold..
I've never been really big on it. Ground cinnamon (optional). whipped cream (optional). This make-ahead brown rice pudding tastes best the next day, after the flavors have had time to meld in the fridge. Whether you serve it for breakfast, a snack or dessert, it's a definite crowd-pleaser and a great dish to make on a Sunday afternoon to have for the week! This thick and creamy old fashioned rice pudding is the same recipe that your Grandma used to make with warm cinnamon and plump raisins.