Makes: 4 servings
Prep: 5 mins
Cook: 25 mins
- 3 cups milk
- 2 cups cooked white rice
- 1/2 cup raisins
- 1/3 cup sugar
- Ground cinnamon, generous pinch
- Salt, generous pinch
- In a saucepan, combine 3 cups milk, 2 cups cooked white rice, 1/2 cup raisins, 1/3 cup sugar and a generous pinch each ground cinnamon and salt. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the milk is absorbed and the pudding is thickened, about 20 minutes. Serve warm or let cool, press plastic wrap onto the surface and refrigerate until chilled. Makes 3 1/2 cups.
- Using a lightly dampened or oiled rubber spatula, spread the cooked rice in a thin layer on a wax-paper-lined baking sheet to cool. Divide into individual, 1-cup portions and put into resealable plastic bags. Refrigerate for up to 3 days or freeze for up to 1 month.
- Place the refrigerated or frozen rice in a microwavable container, dampen one or two paper towels and drape over the top. Microwave on high for 1 to 2 minutes per cup.