Rice Pudding 4 cups milk
¼ cup granulated sugar
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pinch of salt
1 teaspoon vanilla paste or extract 1 cinnamon stick
½ cup Dry sherry, like Amontillado to soak ½ cup golden raisins
zest from 1 lemon
3 cups day-old jasmine rice
ground cinnamon, for serving Combine the milk, granulated sugar, salt, vanilla paste, cinnamon stick in a pan. Bring to a simmer and heat until the sugar melts and it gets a little thicker and reduces by just a little.
Add the rice stirring constantly for about 15-20 minutes. Add some of the raisins (drained) from the sherry and lemon zest if desired.
Transfer the rice pudding to a shallow dish covered with plastic touching the rice and place in the refrigerator until completely chilled. Serve cold topped with a sprinkle of cinnamon.