This classic rice pudding with raisins and cinnamon is popular throughout South America. It takes a little patience and a lot of stirring to make, but it's worth the effort.
Cook Time: 1 hour, 00 minutes
Ingredients:
- 1/2 cup raisins
- 1/3 cup rum or pisco
- 1/2 cup rice
- 1 cup water
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- Cinnamon stick
- 4 whole cloves
- 1 can evaporated milk
- 2/3 cup sugar
- 1 teaspoon vanilla
- Cinnamon
Preparation:
- Soak raisins overnight in rum.
- Add rice, water, milk, cinnamon, cloves and salt to a saucepan and bring to a boil. Cover and simmer, stirring occasionally, until rice is completely cooked.
- Remove cinnamon stick and cloves. Add the evaporated milk and sugar, and continue to cook over at a low boil, stirring constantly, until mixture thickens (about 20-30 minutes). Drain raisins and add to rice mixture. Cook for a several minutes more.
- Remove from heat and cool for five minutes. Stir in the vanilla.
- Serve cold or at room temperature, sprinkled with cinnamon.
