- 3 cups milk
- 2 cups water
- 3/4 cup uncooked short grain white rice
- 3/4 cup sugar
- 4 tsp vanilla extract
- 1/3 cup raisins , optional
- cinnamon , to garnish - optional
In a medium-sized, heavy-bottomed saucepan, heat the milk and water to just below a simmer and stir in rice.
Simmer uncovered until the rice is tender, about 20-25 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
Add the sugar and vanilla extract (and raisins – if used) and cook 10-15 minutes more until the rice pudding thickens.
Remove from heat and set aside for 15 minutes. Spoon the pudding into serving bowls and sprinkle with cinnamon. Rice pudding will set further as it cools. It can be served warm or cold.
Serving: 1gCalories: 274kcalCarbohydrates: 56gProtein: 5.9gFat: 2.6gSaturated Fat: 1.6gCholesterol: 10mgSugar: 36.3g