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.
It is a grain that is sodium and fat free, and fortified with vitamins and iron.
However, DO NOT
wash rice before cooking.
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
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.
Parboiled rice, also known as converted rice is whole grained rice that is processed by steeping or steaming in hot water, then drying before removing the outer husks.
Then the rice is polished.
This method of processing retains 70-90% of it's water soluble nutrients, making it a healthy choice.
Use only enough water to cook your rice and do not drain water out after cooking or you will be discarding those valuable nutrients.
Using the Rice Pudding Recipe above, substitute light brown sugar for the white granulated sugar.
Scald milk in microwave and set aside.
Before adding other ingredients to saucepan, add brown sugar and butter to sauce pan.
Turn on low heat and stir continuously, until brown sugar and butter are dissolved.
It will be caramelized.
Slowly, stir in scalded milk.*
Stir in vanilla, cinnamon, raisins, chopped pecans or walnuts.
Continue cooking, per above recipe instructions.
*Scalded milk is milk that is brought to a temperature just below the boiling point.
You will see milk beads around the edges, but not boiling bubbles.