Creamy Rice Pudding - Bonnie Stern

1. 1

   Bring water to a boil in a large saucepan. Add rice. Cover and return to the boil. Reduce to simmering and cook, covered, for 15 minutes or until water is absorbed.

2. 2

   Combine sugar, cornstarch and salt in a bowl. Whisk in 1 cup of the milk stirring until smooth.

3. 3

   Add sugar mixture, remaining 4 cups of milk, nutmeg and raisins to the rice. Stir well and bring to a boil.

4. 4

   Reduce to the lowest simmer setting, and cook, covered for 1 - 1-1/2 hours, or until mixture is creamy and tender. Stirring occasionally. Stir in vanilla.

5. 5

   Serve warm or cold, with a sprinkling of cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.