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Rice Pudding

Rinse rice and drain. In a medium saucepan, combine rice, 3 cups milk, sea salt and cinnamon stick. Bring to a boil over medium-high heat, stirring often to prevent the rice from sticking and milk from boiling over.  

 

Reduce heat to medium-low and simmer gently, stirring often, for 20minutes. Stir in maple syrup. Continue cooking, stirring often and adding cup of milk if necessary, for about 30 minutes more, or until the rice is cooked through and has absorbed most of the milk.  

 

Stir in raisins and remove cinnamon sticks. If you prefer a creamier texture you can add 1/4 cup of additional milk. Serve the rice pudding warm or cool, with cinnamon and/or nutmeg sprinkled on top.

Ingredients:

1)

Arborio or Jasmine Rice: 0.5 cup

2)

brown rice : 0.5 cup

3)

unsweetened vanilla, almond or rice milk : 4 cup

4)

sea salt: 0.25 teaspoon

5)

small cinnamon stick : 1

6)

maple syrup : 0.35 cup

7)

raisins : 0.5 cup

8)

cinnamon & nutmeg : pinch

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