This cinnamon rice pudding is so creamy and heavenly delicious that you won’t believe how easy is to make. You can serve it warm in winter to comfort the spirit or cold from the fridge in summer as a refreshing dessert.
Place the rice in a bowl and rinse it lightly (not too much so it won’t lose all the starch). Set aside.
In a saucepan add 400 ml of water (almost 2 cups). Add cinnamon, star anise and the raisins. Bring to a boil and simmer over at very low heat for 5 minutes with the pot covered.
Add the rice. Mix and boil for 15 minutes with the pot covered and stirring occasionally at medium-low heat.
Add whole and evaporated milk, bring to a boil and continue cooking on low heat for 15 minutes, stirring every 5 minutes to prevent sticking to the bottom of the pot.
Add sugar and grounded spices, mix well and continue cooking for another 5 minutes. Turn off the heat and let it sit for about 5 minutes before serving.
The consistency will depend mainly on how much liquid you use to cook the rice and for how long; for this reason, I recommend to cook it for almost an hour stirring constantly so that some grains breaks and thicken the preparation.
Also, you need to be careful with the heat. If it is very high, there will come a time that you will maybe need more liquid, if that’s the case, just add a more milk or a little more water, making sure to taste of sugar every time.
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