Ingredients
Scale
- ½ cup (75 g) raisins (Optional)
- ¼ cup (59 ml) rum (Optional)
- 2 cups (472 ml) water
- 3 whole cinnamon sticks
- 1 cup (225 g) long grained white rice
- ¼ tsp salt
- 3 cups (708 ml) whole milk, divided
- 1 large egg
- ¼ cup (56.25 g) white granulated sugar
- ¼ tsp nutmeg
- ½ tsp vanilla extract
- 1 cup (8 oz) whipped cream
- 1 tbsp cinnamon powder for garnishing (Optional)
Instructions
- Soak the raisins in the rum in small bowl for about an hour. You can skip this step if you prefer to make this recipe without the rum flavored raisins.
- Place the water in a medium sized pot and bring to a boil.
- Add the cinnamon sticks, rice and salt. Stir and cover. Reduce heat to low and cook for 20 minutes or until the rice is cooked.
- While the rice is cooking, mix 1 cup (236 ml) of milk with the egg and set aside.
- Once the rice is done, turn up the heat to medium. Add the remaining 2 cups (472 ml) of milk and sugar. Stir often until it thickens, about 10 minutes.
- Add about 1 tbsp of the hot milk into the egg mixture to temper it. Then add it to the rice with the nutmeg and vanilla. Stir some more for about 5 minutes.
- Now you can drain the raisins and add them to the rice.
- Remove the pot from the heat and let it cool completely.
- Stir the rice, remove the cinnamon sticks and add the homemade whipped cream. Serve in individual cups and sprinkle each serving with some cinnamon powder.