Wednesday, April 13, 2011

Easy Rice Pudding

Rice pudding is one of my comfort foods--a hug I give myself.  I love it freshly made and also warmed for breakfast the next day.  This recipe is the result of some recent experimenting to find the combination I like best.  It is easy and actually quite fast compared to other rice pudding recipes.

Easy Rice Pudding
1 1/2 c. rice
3 c. water
1/2 cinnamon stick
a pinch of salt

Combine these ingredients in a saucepan.  Bring to a boil, then reduce heat to a simmer and cover.  Rice will be tender in about 20 min.

When rice is tender, remove cinnamon stick and stir in the following:
1 can sweetened condensed milk
1 cup heavy whipping cream
1/4 tsp. vanilla
1/4 c. raisins
more cinnamon to taste (opt.)

Return to heat just long enough to heat through. Serve warm with a sprinkling of nutmeg. Refrigerate leftovers. (Pudding will initially be soupy, but it will thicken up as it cools.)

Notes: Because the rice continues to absorb the liquid around it, rice pudding will set up like concrete in the fridge.  To warm leftovers, scoop a serving into a dish and add a Tbsp. of milk, then microwave for about 45 seconds. Stir in the milk, and your pudding will be creamy again.  I like to use Cinnamon Plus from Pampered Chef in this.  You could also use a pie spice blend.

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