Rice Pudding
Servings: 2 servings
Ingredients
- 1 cup rum soaked white, golden raisins soaked for at least 24 hours
- nutmeg to taste
- 1 cup medium grain white rice
- 3 1/2 cups whole milk
- 1 cup coconut milk
- 1/2 cup sugar
- 2 cinnamon sticks
- 1 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream
- ground cinnamon for garnish
Instructions
- Place the rice, coconut milk, milk, butter, sugar, nutmeg, vanilla pods (if using) and cinnamon stick into a non-stick saucepan. Bring the mixture to a simmer, reduce the heat and simmer gently, covered but stirring occasionally for 35 minutes, or until the rice has absorbed the liquid. Stir in the vanilla extract (or vanilla seeds if using), the heavy cream and any other flavoring ingredients you choose. Loosen to the desired consistency.
- Remove the cinnamon stick. If you are serving this warm, spoon the pudding into bowls, topping with a sprinkling of ground cinnamon or a little heavy cream, some nuts, raisins, chocolate, or whatever you like. If you are serving this cold later, transfer the pudding to a baking dish and cover with plastic wrap pressing the wrap right down onto the surface of the pudding to prevent a skin to form on the top. You may need to loosen the pudding again once it is cool.