Rice Pudding with Cinnamon and Dried Fruit

Rice Pudding with Cinnamon and Dried Fruit
Rice Pudding with Cinnamon and Dried Fruit

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

6

servings

Ingredients

  • 1/4 teaspoon table salt

  • 1 cup medium grain rice (white) or 1 large grain white rice

  • 2 1/2 cups whole milk

  • 2 1/2 cups half-and-half

  • 2/3 cup granulated sugar

  • 1 1/4 teaspoons vanilla extract

  • 1/2 cup raisins, dried cranberries, cherries or 1/2 cup chopped prunes or 1/2 cup apricot

  • 1 teaspoon ground cinnamon

Directions

1.Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes. 2. Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent 10sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer. 3. Remove from heat and stir in vanilla extract, dried fruit, and cinnamon. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.).

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