Time: 45 min.
Complexity: easily
Servings: 4

This tender and fragrant rice pudding can be served hot for breakfast, like porridge. Chilled, it makes a delicious dessert! This pudding is made with white long-grain rice and two types of condensed milk, sweetened and unsweetened, resulting in a creamy and incredibly soft pudding. Golden raisins add a unique flavor and richness, while cinnamon imbues it with a magical aroma that perfectly complements the creamy taste of the pudding. Sprinkle the rice pudding with ground cinnamon and enjoy.

Ingredients:

• 7 tbsp of water
• 1 cup long-grain white rice
• Cinnamon stick 10 cm long.
• 1 can (340 g) of unsweetened condensed milk
• 1 can (400 g) of condensed milk with sugar
• 1 cup whole milk
• 3/4 cup golden raisins
• Ground cinnamon, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

long-grain rice, concentrated milk, raisin, cinnamon

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Preparation:

Step 1
• In a medium saucepan with a heavy bottom, combine the water, rice, and cinnamon stick and place over medium-high heat. Bring to a boil, uncovered, and simmer until the rice is tender, about 18 minutes. Drain and remove the cinnamon stick.
Step 2
• Return the rice to the pan. Add both types of condensed milk and whole milk. Continue heating over medium heat until the porridge comes to a boil. Reduce the heat to low and simmer, uncovered, stirring constantly, until the pudding thickens, about 20 minutes.
Step 3
• Add the raisins and mix well. Transfer the pudding to a serving bowl. Sprinkle with ground cinnamon and serve.

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