Creamy Rice Pudding

Rice is cooked in milk flavoured with cinnamon and vanilla until creamy. Raisins add a pop of tartness. A cozy dessert that can be eaten for breakfast too.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Servings servings

Calories 256kcal

Author Subhasmita

Ingredients

1 cup Medium Grain Rice
5-6 cups Milk
⅓ cup sugar
2 tablespoon Unsalted Butter
1 Stick of Cinnamon
⅓ Sultana (Raisins)
1 teaspoon Vanilla extract
pinch Salt
Ground Cinnamon to sprinkle on top

Instructions

Melt one tablespoon of butter in a saucepan.
Saute Sultanas on medium heat, until they plump. Add rice and coat with butter. Toss it for about a minute.
Add warm milk to the pan (reserve 1 cup of milk to use later if required) along with a stick of cinnamon and vanilla extract.
Once the above mixture comes to a boil. Reduce the heat, stir it once , cover, and cook on low heat for about 25-30 minutes. Keep stirring in between to prevent the rice from getting settled at the bottom.
At the end of 30 minutes, the rice would have got 3/4 cooked. When you press agrain of rice, you should be able to smash it fully except at the center which might still be uncooked.
At this point add sugar, salt to the pan. Stir it one. If required addthe reserved cup of milk to adjust the consistency.
Cook on low heat for another 15 minutes. After adding sugar, there is more chance of the rice getting stuck at the bottom and burn. So keep a close eye and keep stirring it every now and then.
Towards the end, add rest of the butter. Mix and switch off the stove.

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