Cinnamon-Scented Rice Pudding

Recipe Ingredients

3 1/2 cups	829ml	2% low-fat milk - divided
1/2 cup	80g / 2.8oz	Short-grain rice - uncooked
1/3 cup	65g / 2.3oz	Sugar
1 tablespoon	15ml	Margarine
1		Lemon rind - (3-inch)
1		Cinnamon - (3-inch)
1		Egg
1 teaspoon	5ml	Vanilla extract
1/4 cup	40g / 1.4oz	Golden raisins

Recipe Instructions

Combine 3 cups milk, uncooked rice, and next 4 ingredients in a medium saucepan. Bring rice mixture to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

Combine remaining 1/2 cup milk and egg, stirring with a wire whisk. Gradually stir about one fourth of hot rice mixture into the egg mixture; add back to the rice mixture, and stir well.

Reduce heat, and simmer, uncovered, 40 minutes, stirring occasionally. Remove from heat; discard lemon rind and cinnamon stick. Stir in vanilla and raisins.

Yield: 6 servings (serving size: 1/2 cup).

Source:
Cooking Light, Jan/Feb 1993, page 60

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.