Cinnamon Raisin Rice Pudding

This makes a great weekend breakfast or something to share. I’d be remiss if I didn’t cite my source for this.

You’ll need to watch out to keep this from boiling over - milk likes to do that!

Ingredients

• 6 cups milk (I used 2%, it’s what we keep around)
• 1 cup rice (I used calrose)
• 1/4 white sugar
• 2 tsp ground cinnamon
• 2 tsp pure vanilla extract
• 1/4 cup raisins (I didn’t measure, just grab a handful that feels right)
• 1/2 cup condensed milk (trust me this is worth it)

Instructions

1. Combine everything except the condensed milk in a large saucepan and boil.
   It’s okay if you accidentally add the condensed milk here. I don’t think it comes out as good, but it’s fine.
2. Simmer for 15-20 minutes until thick and creamy. Stir regularly - use a wooden spoon and scrape the pan. You don’t want things burning!
3. Now add the condensed milk.

Serve immediately - but also this reheats really well.