Quick Rice Pudding with Raisins and Cinnamon

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4 - 6

This pudding uses cooked white rice. Leftovers from last night's dinner are perfect! Simply season the cooked rice with cinnamon, vanilla, lemon zest, and raisins, then simmer it in milk until it's super soft. This rice pudding can be served hot, like rice porridge for breakfast, or chilled, like a dessert. Sprinkle with ground cinnamon and enjoy!

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

3 cups white rice, boiled
3 cups of milk
2/3 cup sugar
2 tablespoons butter
0.5 cups raisins
1 tsp vanilla extract
Zest of 1 lemon, grated
1 tsp cinnamon, divided

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium saucepan, combine cooked rice, milk, sugar, and butter. Add raisins and vanilla. Simmer for 25 minutes, until most of the liquid is absorbed. Stir in lemon zest and 1/2 teaspoon cinnamon.
Place the pudding on a serving platter and sprinkle with the remaining cinnamon. Serve chilled or at room temperature.

Categories:

recipe / Healthy eating / Gluten-free dishes / Healthy breakfasts / Breakfast / Main courses / Cereals, legumes / Tyler Florence

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