We all love our Rice in this part of The World especially with our proteins but have you tasted and tried Rice Pudding

It is a great Breakfast meal or Comfort Meal.

INGREDIENTS

4½ cups whole milk
1½ cups water
¾ cup granulated sugar
1 cinnamon stick 3 or 4 inches long
1 cup Rice. Those very soft mushy ones
1 teaspoon vanilla bean paste or vanilla extract
⅔ cup golden raisins optional
Garnish
1 cinnamon stick grated or ground cinnamon

Instructions
1.In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.


2. Bring to an intense simmer (just below boiling) over medium high heat, stirring often.


3. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes.



4.Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.

5. Remove from heat and remove the cinnamon stick.


6. Stir in the vanilla bean paste or vanilla extract and raisins, if using.

7. Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish.


8.Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.


9.Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.
1 cinnamon stick

Notes
For maximum vanilla flavor, split half of a vanilla bean and scrape out the seeds. Add it to the mixture when you add the cinnamon stick. Make sure to throw in the pod as well!


It can be served and eaten cold.


Enjoy!


Bon Appetit!

Instructions
1.In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.


2. Bring to an intense simmer (just below boiling) over medium high heat, stirring often.


3. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes.



4.Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.

5. Remove from heat and remove the cinnamon stick.


6. Stir in the vanilla bean paste or vanilla extract and raisins, if using.

7. Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish.


8.Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.


9.Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.
1 cinnamon stick

Notes
For maximum vanilla flavor, split half of a vanilla bean and scrape out the seeds. Add it to the mixture when you add the cinnamon stick. Make sure to throw in the pod as well!


It can be served and eaten cold.


Enjoy!


Bon Appetit!

In the year 2024, I am thankful for the invaluable opportunities to gain knowledge, the meaningful connections that have brought richness to my life, and the steadfast resilience displayed in mountain bike overcoming challenges,nurturing not only personal growth but also a deeper understanding of life's complexities.