Ahhhh, another great comfort food. I remember this as being my ultimate favorite when I was a wee one. It was inexpensive and easy to make; my mom's two favorite things !!!This is a creamy pudding rather than the baked kind. I have never been fond of the latter. A few simple ingredients and you will be greeted by a thick, creamy custard-like pudding with a hint of cinnamon. The raisins are so plump you will want to ensure you snag at least 3-4 with each bite!
Here We Go !!
RECIPE:
WHAT YOU NEED
MAKE IT
COMBINE milk, rice and salt in a saucepan and heat on high until boiling
REDUCE to low/med heat and simmer 25 minutes stirring occasionally to prevent rice from sticking to bottom of pot
REMOVE from heat
ADD sugar and cinnamon, stir until combined
RETURN to stovetop and simmer for 10-15 minutes until thickened, stirring continously
REMOVE from heat, stir in vanilla and raisins
DIVIDE pudding into individual serving dishes (you may be able to get 4 servings out of this. We tend to like larger portions though!). Top with plastic wrap (make sure to press the wrap down so it adheres to top of pudding to prevent a pudding film from developing)
SET serving dishes in fridge to cool until you are ready to DIG IN ! Usually 2 hrs will suffice.
NOTE: I much prefer my pudding at room temperature for that top-notch creamy factor. I leave it out to rest for 1 hr before eating. If you like yours cold just know in advance that it will not be as creamy !
WHAT YOU NEED
2 1/2 cups full fat milk. Don't go with anything less than full fat milk !
1/3 cup arborio rice
1/8 teaspoon salt
1/4 cup fine white sugar
1/4 teaspoon ground cinnamon
1 teaspoon PURE vanilla extract
1/4 cup raisins
MAKE IT
COMBINE milk, rice and salt in a saucepan and heat on high until boiling
REDUCE to low/med heat and simmer 25 minutes stirring occasionally to prevent rice from sticking to bottom of pot
REMOVE from heat
ADD sugar and cinnamon, stir until combined
RETURN to stovetop and simmer for 10-15 minutes until thickened, stirring continously
REMOVE from heat, stir in vanilla and raisins
DIVIDE pudding into individual serving dishes (you may be able to get 4 servings out of this. We tend to like larger portions though!). Top with plastic wrap (make sure to press the wrap down so it adheres to top of pudding to prevent a pudding film from developing)
SET serving dishes in fridge to cool until you are ready to DIG IN ! Usually 2 hrs will suffice.
NOTE: I much prefer my pudding at room temperature for that top-notch creamy factor. I leave it out to rest for 1 hr before eating. If you like yours cold just know in advance that it will not be as creamy !
Photo by dreambigphotos featured at Fotolia.com
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Linda @ Lemon Drop