Rice pudding to me is a comfort food. The creaminess and the strong taste of cinnamon just warms me through and through. I love adding fresh fruit to the pudding, my favorite being strawberries, but raspberries and blackberries are delicious as well. I know this is more of a dessert than anything, but I do enjoy having this for breakfast. I remember as a kid having rice for breakfast. You would add milk, brown sugar and raisins to the rice and that was breakfast. I still eat it that way today. This recipe is a creamier version of what I had as a kid.
Rice Pudding
Ingredients
- 1 cup heavy cream
- 2 cups skim milk
- ½ cup rice, basmati
- ¼ cup sugar
- ¼ tsp. salt
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ½ cup raisins
- Fresh fruit for garnish
Instructions
- Place the heavy cream, milk, rice, sugar, salt, vanilla, cinnamon, and nutmeg in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, continuing to stir. Add the raisins and cook until the rice is al dente.
- Serve with fresh fruit.
Rice Pudding
Rice Pudding
