Well, honestly, I don’t really peruse rice pudding recipes online, but I am pretty sure this one has to be a top contender in the ‘easy, fast, simple, but tastes wonderful’ category.
Cinnamon Raisin Rice Pudding (gluten-free) 1 c uncooked rice 1 can sweetened condensed milk (dairyfree option: full fat coconut milk + agave/stevia to sweeten it) 1 tbsp cinnamon 1 tsp vanilla extract 1/2 c raisins Directions: Cook one cup of rice according to the directions (probably adding about 1.75 to 2 c of water to it) and when it’s done, add the remaining ingredients. Stir to combine and simmer for 5 minutes or until liquid is absorbed and mixture is fairly thick. Notes: Pudding will thicken once cooled, so it’s not necessary to cook all the liquid out. And, over time in the refrigerator, the rice pudding will also thicken and if it becomes too thick, add a splash of water and stir in until it’s creamy again. Yields: 6 hearty portions of pudding. Will keep in the fridge for many days. My grandma used to freeze hers and re-thaw it. A Visual Guide Gather your ingredients
Cook the rice
Add everything else, stir, and simmer
Garnish with extra raisins, if desired, and serve warm or chilled. Whatever floats your rice boat.
The sweetened condensed milk, with vanilla extract, cinnamon, and raisins brought back wonderful childhood memories of the pudding my grandma used to make for me.
So rich, creamy, sweet, and comforting.
The raisins add a perfect chewy texture.
I impressed myself that I made this from start to finish in 20 minutes. Scott and Skylar were impressed with the taste. Lots of oohs and ahhs.
If you happen to need other recipes to use up stray sweetened condensed milk (not that that’s a big “problem” to have) try Chocolate Peanut Butter Fudge Or No Bake Vanilla Cake Batter Chocolate Truffles
Today’s recipe and the chocolate truffles are both: 5 ingredient recipes, and both use vanilla and sweetened condensed milk for two of the 5 items. How’s that for trivia you don’t care about. From my last post on Delicious Desserts, I’m glad I got you drooling! And also, thanks for your Best Of Submissions. Keep ’em coming. I’ll close the comments once I am in recipe submission overload. But I’m not there, yet. Questions:
- Do you like rice pudding? Yes, and I had not had any in about 20 years since my grandma last made me some. Kozy Shack from the grocery store doesn’t count because it’s not homemade, but I will admit, that stuff is good!
- Have you ever made rice pudding? Not until this recipe. I had no idea what I was doing but everything seemed to turn out, just fine.
- Have you ever made real pudding from scratch? Not talking Jello Pudding from the box. I have not because eggs and cornstarch aren’t ingredients I work with much. The closest thing I come to “pudding” is Raw Vegan Chocolate Mousse. No corn starch involved. Just a secret ingredient. Have a great Sunday!
