Citrus-scented creamy rice
pudding, studded with raisins and spiked with dark rum.
Rice
Pudding
- 3 cups 2% low-fat milk
1 large stick cinnamon
1 cup uncooked rice
2 cups water
1/2 teaspoon salt
Peel of an orange or lemon
3/4 cup granulated sugar
1/4 cup raisins
2 tablespoons dark rum
- Heat milk and cinnamon
in small saucepan over medium heat until milk infused with flavor
of cinnamon, about 15 minutes.
- Combine rice, water and
salt in 2 to 3-quart saucepan. Bring to a boil; stir once or
twice. Place orange peel on top of rice. Reduce heat; cover and
simmer 15 minutes or until rice is tender and liquid is absorbed.
Remove and discard orange peel.
- Strain milk and stir into
cooked rice. Add sugar and simmer 20 minutes or until thickened,
stirring often.
- Add raisins and rum; simmer
10 minutes. Serve hot.
- To reheat, add a little
milk to restore creamy texture.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.
