Wednesday, April 20, 2011

Raisin Rice Pudding

Ever wonder what to do with this, other than typical leftover fried rice?
(Lonely carton of white rice that comes standard with every Chinese takeout order, still sitting in your fridge)

Well wonder no more.  This is my mother's special rice pudding, passed down from her grandmother.  It's super easy to make, just has a few ingredients, and will be sure to cure you from the previous night's Chinese food coma.  This is comfort food at it's easiest and finest! (And it also bring back great memories)

What you'll need:
1 carton of white rice
whole milk (at least 2 cups) (Do as I say, not as I do!)
3 tablespoons of sugar
3 tablespoons of butter
1 handful of raisins (I used both golden and regular but you can use one or both or neither)
2 teaspoons of vanilla
Put the rice in a pot, and fill the pot with enough milk so that it just covers the rice.  Then put in the rest of the ingredients
Stir together.  Cover the pot and turn the heat on the lowest possible setting for about 15 minutes.  Then, uncover and continue to let it sit until the rice has absorbed all of the milk and your house smells like vanilla.  Stir occasionally so the rice doesn't stick!
How do you know when it's done? Overall it'll take about 30 minutes.  But you'll really know when it's done when you simply taste it!  Some people like the pudding a little more firm, others most liquidy, so make sure it's the right consistency when you take it off the stove.  Also, you can always add a bit more milk while cooking if the rice absorbs it too fast. Mine looked like this when done:
Sprinkle with cinnamon and serve!

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