If you are going to eat rice pudding, do so with lots of raisins. if you don’t like raisins, learn to like raisins. I’m telling ya, these little sun-sweet morsels really make or break this recipe.
They add a plump and juicy flair to the rice pudding that really puts a smile on your face. Check out what my pals over at Group recipes had to say about this recipe:
I think even rice haters would love this dish- it is the epitome of comfort food. Great served warm or ice cold.
Yes. Everything mentioned in the above quote is true. Rice pudding is the epitome of comfort food. You cna never just stop after one bowl!
Ingredients
1 cup arborio rice
3 cups TruMoo milk
4 sticks McCormick cinnamon
1 can Eagle Brand condensed milk
1 vanilla bean
3/4 cup dark rum
1/4 cup water
1 cup raisins
Instructions
In a heavy medium sauce pan bring milk and cinnamon sticks to a boil over medium heat. Add rice, return to a boil then simmer for 15 minutes, stirring occasionally.
While rice is cooking place the rum, 1/4 cup water and raisins in a small pot. Bring to a boil, then turn the heat to simmer and cook until almost all the liquid is absorbed, (you want some left over to mix into the rice when it’s finished). Set aside to cool.
Add condensed milk and scrape vanilla bean into the rice. Continue to cook over low heat stirring often for an additional 15 minutes or so or until rice is creamy, but still has some liquid left in the pot. Refer to photos above, it will still seem rather soupy, but in order for it to be very creamy when cool, you remove if from the heat at this stage.
The rice pudding will keep for 1 week covered in the refrigerator.
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Quick Tip: Be sure to use medium-grain rice (not long-grain.) Use a nonstick saucepan if you have one. – The Pioneer Woman
Thank you to Group Recipes for this great recipe.
