Creamy Vanilla Rice Pudding

Author: Sarah Bates | The Chef Next Door

Serves 6

1 1/2 cups water

3/4 cup Mahatma Basmati Rice

1/4 teaspoon salt

3 cups milk

1 cup heavy cream

1/3 cup sugar

1 teaspoon pure vanilla extract

1/2 cup golden raisins

Ground cinnamon, for topping

Bring the water, rice, and salt to a simmer in a large saucepan over medium-high heat. Reduce the heat to low and cover. Simmer until the water is absorbed, about 10 minutes. 

Add the milk, cream, sugar, and vanilla and increase the heat to medium, and cook, uncovered, until the rice is tender and the mixture reaches a soft, creamy texture, about 30 minutes. Be sure to stir occasionally. Add the raisins and allow the pudding to cook for another 2-3 minutes.

Remove the pudding from the heat and divide it evenly between small bowls. Sprinkle with the cinnamon and serve. The pudding can be eaten either warm or cold. Cover tightly and keep refrigerated.

Bon Appétit!