Skill required: Know your way around a kitchen.
2-1/2 cups whole milk
1/3 cup long or short grain white rice
1/8 teaspoon salt
1/4 cup granulated white sugar
1/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 cup brown or golden raisins (optional)
1. In a medium heavy bottomed saucepan combine the milk, rice, and salt.
2. Place saucepan over high heat and bring to a boil.
3. Reduce the heat to medium - medium-low and simmer until the rice is tender - about 25 minutes.
4. Stir the milk mixture frequently using a heatproof rubber spatula or wooden spoon to prevent the rice from sticking to the bottom of the pan.
5. When the rice is tender (al dente) remove from heat and add the sugar and ground cinnamon.
6. Return to heat and cook until the rice pudding thickens, about 5 to 10 minutes.
7. Remove from heat and add the vanilla extract and raisins.
8. Spoon the pudding into your serving bowls and cover with plastic wrap.
9. Refrigerate until serving time, about 1 to 2 hours.
Makes 2 to 3 servings. This recipe is easily doubled for more servings.
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