Rice pudding has always been a comfort food for me, but I rarely made it since I’m used to being the only one who’ll eat it. This was a very nice rice pudding, not too sweet, and was appreciated by several of us. It will likely make it into our regular dessert rotation.
Rice Pudding with Raisins
Servings: 8
Ingredients
- 3½ cups milk
- ¼ cup heavy cream
- ⅓ cup brown sugar
- ½ cup long-grain white rice
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ⅓ cup raisins or currants optional
- whipped cream for serving
Instructions
- In a medium sized, heavy sauce pan combine milk, cream, sugar, rice, vanilla, cinnamon and salt. Bring mixture to a simmer and cook over medium low heat until rice is tender and mixture is slightly thickened, 30-40 minutes. It will thicken more as it cools.
- Stir in raisins or currants and let pudding set for 5 minutes for raisins to soften before portioning into individual bowls (or you can serve from a single large bowl). Serve room temperature or chilled with whipped cream if desired.
Notes
You could add almond extract in place of or in addition to vanilla, or use bourbon, frangelico or other alcohol as you prefer.