Rice pudding recipe

I got asked if i could post the rice pudding recipe i used. But as i just used the instructions on the box... we have so called 'oat rice' (so its sticky, i think its the same rice as sushi rice) . So a super simple recipe, but it still tasted great.

  The recipe below is similar to the one i used (apart from i didnt use raisins and it took me c.a 50 minutes on low heat for it to be ready... and i doubled theportions and had to add more milk... hahah  But sort of similar. Its not so hard... just add more liquid if needed or more rice if needed and add whatever flavour you want... sugar, cinnamon, honey etc)

Recipe: HERE

ingredients

• 3 cups milk

• 2 cups cooked white rice

• 1/2 cup raisins

• 1/3 cup sugar

• Ground cinnamon, generous pinch

• Salt, generous pinch

directions

1. 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.

TipStore it:

• 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.