Time: 1 hour.
Complexity: easily
Servings: 6

This pudding-soft rice porridge is filled with juicy raisins and the magical aroma of cinnamon. For a creamier texture, egg yolks are added during cooking. Follow the step-by-step recipe carefully to ensure the yolks are tempered and the porridge reaches the perfect consistency. Sprinkle the rice porridge with cinnamon and serve hot for breakfast or chilled for dessert.

Ingredients:

• 0.5 cups medium-grain rice
• 1 cinnamon stick, broken in half + extra for serving
• 4 cups of milk
• 3/4 cup sugar
• 1 tsp vanilla extract
• 3 large egg yolks
• 0.5 cups raisins

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, eggs, milk, raisin, cinnamon

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Preparation:

Step 1
• Combine the rice, cinnamon, a pinch of salt, and 3.5 cups of milk in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is very tender, about 12 minutes.
Step 2
• Meanwhile, in a medium bowl, whisk together the sugar, vanilla extract, egg yolks, and the remaining 1/2 cup milk until smooth. Whisking constantly, slowly add about 1 cup of the hot milk mixture until smooth, then pour back into the saucepan, stirring constantly. Stir in the raisins.
Step 3
• Simmer the porridge over low heat, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove the cinnamon sticks from the porridge.
Step 4
• Pour the porridge into a bowl and place a piece of plastic wrap directly on the surface. Cool to room temperature, then refrigerate if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.

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