Creamy Raisin Cinnamon Rice Pudding for one of the traditional grannies dessert. A stove top cook with raisins and cinnamon for flavor.
6 cups of milk
1 cup of long grain rice
1/4 cup of white fine sugar
2 teaspoons of ground cinnamon (or sticks) leave some for tops
2 teaspoons of vanilla extract (or essence)
1/4 cup of raisins (dark or golden sultanas)
1/2 cup of condensed milk
2 tablespoons of unsalted butter
In a bowl add the rice you will use with water and rinse until water comes out clean. Drain.
In a large pot or sauce pan. Cook the rice with milk, cinnamon, sugar, vanilla and raisins. Bringing it to boil over medium heat, just the same as you would do normal rice. On the stove top stirring now and again. (cooking the rice with the ingredient helps absorb all the flavors better.) Simmer and bring down the heat with the lid half on the pot. Stirring all the ingredients in the pot. Cook until the rice looks thick and creamy. (not dry) for about 15 minutes.
Once the rice is cooked and soft add the condensed milk and butter and mix well. (if needed add a 1/4 cup of milk for a better consistency)
Pour warm into serving bowls and mix some brown sugar and cinnamon to sprinkle on top of the served milk pudding when served.
When using brown rice or any different rice, you will have to check if it absorbs more liquid. Add more milk for a creamy consistency. (its a pudding)
Keywords: Creamy Raisin Cinnamon Rice Pudding