Rice Pudding


8 Servings

  • 3 cups low fat (1%) milk
  • 1 cinnamon stick
  • 1 cup uncooked long grain white rice
  • 2 cups water
  • 1 orange peel or lemon peel
  • ¾ cup sugar
  • ¼ cup raisins
  • 1 tablespoon rum extract

Heat milk and cinnamon in small saucepan over medium heat until milk is infused with flavor of cinnamon, about 15 minutes.

Combine rice and water in a 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Place orange peel on top of rice. Reduce heat to low; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove and discard orange peel.

Strain milk and stir into cooked rice. Add sugar and bring to a boil. Reduce heat to low; simmer 20 minutes or until thickened, stirring often.

Add raisins and rum extract; bring to a boil. Reduce heat to low and simmer 10 minutes.

Serve hot. Garnish as desired. To reheat, add a little milk to restore creamy texture.


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