Creamy rice pudding
Serves: 6-8
  • ½ cup long grain rice
  • 1 cup water
  • pinch of salt
  • 4 cups whole milk
  • ½ cup sugar
  • 1 cinnamon stick
  • 1 tsp. vanilla extract
  • ¼ cup raisins or dried currants
  • ½ cup heavy cream
  • 2 tsp. sugar
  1. Combine the rice and water with the pinch of salt in a pot, and bring to a boil. Turn down to a very low simmer, cover, and cook until all the water is absorbed, about 15 minutes.
  2. Add the milk, ½ cup sugar, and cinnamon stick. Bring the mixture just barely to a boil (watch carefully so you don't let it boil over), then turn down to low and cook, uncovered, until thick, about 40 minutes. Remove from heat and stir in the vanilla and raisins/dried currants. Allow to cool completely.
  3. Chill for 2 hours. Just before serving, whip the heavy cream with the 2 tsp. sugar until it holds stiff peaks. Fold the whipped cream into the rice mixture, transfer to a serving bowl, and serve.
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