Rice Pudding Recipe is an old fashioned recipe made with parboiled rice, milk, cinnamon and raisins, cooked on stove-top.
It contains no eggs and is quick and easy to make.
Rice is a healthy food choice.
It is a grain that is sodium and fat free, and fortified with vitamins and iron.
However, Do Not wash rice before cooking.
Also, do not drain it after cooking, because
you could lose some of the valuable nutrients doing either.
Whole milk contains an abundance of calcium and is fortified with essential vitamin D.
Raisins are a low salt food, fat and cholesterol free.
They contain potassium, iron, some calcium and fiber.
Heat milk in a large saucepan on low heat.
When warm, stir in rice, sugar, raisins, butter, vanilla, and cinnamon.
Stir until sugar is dissolved.
Cover with tight-fitting lid to prevent steam from escaping.
Cook until mixture starts to boil, stirring occasionally to prevent sticking to pan.
When mixture starts to boil, begin timing and simmer 25 minutes. Remove from heat.
Let stand in pan, covered 5 minutes.
Pour into a serving dish to prevent any further cooking.
Pudding will thicken as it cools.
When thoroughly cooled, place in refrigerator to chill.
Serve topped with whipped cream, if desired.
Note: Parboiled long-grained rice (will state on rice package) gives the best results for this recipe, in my experience.
Non-parboiled rice takes longer to cook.