Description
A delicious creamy rice pudding made with whole milk, condensed milk and evaporated milk. Cooked until thick and creamy and topped with a little bit of cinnamon.
Ingredients
Scale
- 2 ¼ cups (532 ml) water
- 2 cinnamon sticks
- 1 cup (225 g) long grain rice
- Pinch salt
- 2 cups (472 ml) whole milk
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) condensed milk
- ½ cup (75 g) raisins (optional)
- Ground cinnamon (optional)
Instructions
- In a medium pot, bring water and cinnamon sticks to a boil over high heat. Let it simmer for a couple of minutes so the water can start absorbing the flavor of the cinnamon.
- Add the rice and salt. Cook on low for about 20 minutes or until water has evaporated and rice is fully cooked.
- Carefully remove the cinnamon sticks from the rice. At this point you can transfer the rice to a larger pot if you prefer.
- Add the whole milk, evaporated milk and sweetened condensed milk to the rice.
- Add the raisins to the pot.
- Bring it to a boil and simmer over medium low heat while frequently stirring until it starts to thicken.
- Remove from the heat and let it rest for a few minutes before serving.
- Sprinkle each serving with ground cinnamon.
Notes
- You can serve it either warm or cold.
- The longer you let it sit, the thicker it will be.
- You can store it in the fridge for up to 5 days.