Rice Pudding - Recipe 16

RICE PUDDING

1 cup water
1/2 cup short grain white rice
5 cups milk (calls for whole milk but maybe we can adapt?)
2 teaspoon corn starch
1/2 cup sugar
1 teaspoon vanilla
1/2 cups raisins (optional)
1 tablespoon cinnamon

In a small sauce pan bring water just to a boil. Add rice and cover on low flame for 15 minutes or until rice has absorbed the water.

In another sauce pan (medium-large one) put 4 and 1/2 cups of the milk and cook until milk come to a boil.

Meanwhile...combine cornstarch with sugar and wish remaining 1/2 cup milk until smooth

Wisk everything together into the large sauce pan and keep it on a low heat for 40-55 minutes until it becomes thick and creamy.

Add vanilla and raisins. Sprinkle with cinnamon.

Can be served hot or cold.

This recipe is from the Kinnereth Cookbook