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Cinnamon Rice Pudding

Saturday, April 21, 2012

Recipe adapted from Ingrid Hoffman via Smitten Kitchen.


1 cup long-grain white rice (not instant)
2 cinnamon sticks
Zest from 1 lemon (using a peeler)
1 pinch ground cloves
4 cups water

1 large egg
3 cups whole milk
1 (14 ounce) can sweetened condensed milk
1/4 teaspoon salt
1 tablespoon vanilla

1/2 cup raisins


In a large heavy dish, combine the rice, cinnamon sticks, lemon zest, ground cloves, and water and let sit for an hour.

After an hour, heat rice mixture over high heat until it boils.  Once boiling, lower the heat to medium, give it a stir, and cook another 10 minutes or until most of the water has evaporated.  While this is happening, whisk together the egg, whole milk, sweetened condensed milk, salt, and vanilla in a large mixing bowl and reserve.

When ready, lower the heat to low and stir in the milk mixture.  Cook for an additional 30 minutes (stirring once every 10 minutes or so), or until pudding has thickened.  A few minutes before the desired consistency is met, stir in the raisins.  Once thickened, transfer to a storage container, cover with plastic wrap (pressing down so that there is no air between the pudding and the plastic), and cool in a refrigerator overnight before serving.

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