July 03, 2017
Comfort Food, Desserts, Puddings,
Rice, Central/South American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, One-Bowl Does it!, Fall/Autumn, Winter, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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"On a trip to Costa Rica we were served this yummy rice pudding. Love the raisins!"
Bring uncooked rice, 1/2 cup water, 4 cups milk, evaporated milk, vanilla extract, cinnamon and nutmeg to a boil in a medium saucepan over high heat. Stir occasionally to avoid scorching. Let boil for 5 minutes.
Add sweetened condensed milk and simmer over low heat.
Stir in two cups milk in small portions. Milk should barely simmer with bubbles breaking only outside edge of the surface.
Stir until mixture thickens.
Add raisins and cook for 10 more minutes. Serve chilled or at room temperature.
Garnish with a dusting of ground cinnamon
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This took a while to make, butthead results are delicious. The condensed milk adds a caramel flavor and color to the rice. I used dried cranberries instead of the raisins because my children don't like them, and they worked very nicely. Thanks! Made for CQ '17.