If you were like me growing up, you couldn’t wait for Mom to make a rice entree because you knew she’d use leftover rice for a dessert pudding. This is not my Mom’s rice pudding recipe, but it’s one you’ll like, if you enjoy rich deserts. The sweetness comes from condensed milk so no sugar added, which should ease your guilty conscience. (How’s that for cleaver marketing . . . of course there’s sugar in this pudding as condensed milk is crammed full of sugar; my claim was that I didn’t add sugar).
Ingredients
- 1 cup long grain rice (Jasmine is a nice option)
- 16 oz H2O
- 12 oz Half & Half (can substitute whole milk)
- 7 oz Condensed Milk
- 1/3 cup Raisins
- 1/3 cup walnuts or pecans (chopped)
- 1 TBL Butter
- 1 tsp Vanilla extract
- 1 Cinnamon stick or 1/2 tsp ground
- 0.25 tsp Nutmeg
- Pinch of Kosher salt
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Melt butter in sauce pan on Med heat.
- Stir in rice and toast for ~2 min. Stir constantly to coat rice in butter.
- Add H20, Half & Half, raisins, vanilla, cinnamon, and nutmeg.
- Bring to boil then reduce to slow simmer. Stir frequently as rice absorbs the liquid.
- When liquid is mostly absorbed, add condensed milk, cover and let cook ~20 mins until liquid is absorbed and rice is tender.
- Remove cinnamon stick, add optional nuts, and serve. Can add milk if too thick or to reduce the sweetness.
Note: Can make in advance and let chill in fridge. I think it taste better cold or warmed in serving bowls (microwave or oven) with added milk.
