Rice Pudding

3 cup whole milk

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

3/4 cup uncooked white rice

1/4 cup raisins

1/2 cup sugar

1 cup heavy cream

 

Combine the milk, vanilla and cinnamon in a heavy saucepan. Slowly bring the mixture to a boil over medium heat, being careful not to scorch the milk. Reduce the heat to low, add the rice, and cook at a low simmer 1 hour, uncovered and stirring occasionally, or until the rice is thoroughly cooked and creamy. Remove from the heat. Stir in the raisins and the sugar and cool as quickly as possible. Refrigerate until complete cold.

Whip the cream into stiff peaks with an electric mixer. Using a spatula, fold the cream into the chilled pudding, spoon into pudding cups, and serve immediately or refrigerate until needed. A nice garnish would be some dried cranberries or cherries that have be re-hydrated in brandy.*