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Rice Pudding

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This is my mother's recipe for a super simple rice pudding. In this version I ended up adding raisins, almonds, and cinnamon but that is all optional. I'll show how to alter simple, yummy rice pudding into this cinnamon, almond raisin goodness!

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 6 servings




  1. Put the water and rice in a large saucepan over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 15-20 minutes. Most of the water will be gone and rice will be cooked through.
  2. Add whole milk and bring back to a boil for about 5 minutes.
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  4. The rice will start to lose shape and get pasty. Add sugar. Stir constantly so it does not stick to the sides or the bottom of the pan. Remove from heat. If you are keeping the pudding simple, refrigerate as is for a couple hours and serve. To add the raisins, almonds and cinnamon, follow the next steps.
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  6. In little cups or bowls, add some raisins. Spoon pudding on top. Stir.
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  8. Lay slivered almonds on top of pudding and dust with cinnamon. Remove cinnamon-covered almonds and put on other bowls of pudding for alternating designs. Let set in fridge for a couple hours and serve.
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  10. Extra credit! Don't throw them away the pudding crisps that stick to the pot! They're like delicious little freebie crepes! Yum!
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May 10, 20170 found this helpful

Looks wonderful

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May 10, 20170 found this helpful

Thanks! When I moved away from home I started buying them in a small pot for $1.50 each... Now I can make a dozen for $1.50 :)

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May 10, 20170 found this helpful

I've always added raisins to rice pudding even though I really didn't care for them after they plumped up. Thanks for the tip about almonds. I'll forgo the raisins and try almonds next.

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