Creamy Raisin Rice Pudding
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- 3 1/2 c
- low-fat (1%) or skim milk
- 1 c
- uncooked white rice (long grain)
- 1 can(s)
- fat-free sweetened condensed milk (14 ounce)
- 1/3 c
- 1/4 tsp
- vanilla extract
- reduced-fat frozen whipped topping, optional
- cinnamon, optional
1Combine milk and rice; bring to a boil over medium-high heat. Reduce heat to medium-low; cover. Cook, stirring occasionally, until mixture is creamy and liquid is almost absorbrd. 25 minutes.
2Stir in condensed milk, raisins, and vanilla. Cook stirring occasionally, until thickened, about 10 minutes.
3Remove from heat. Let stand, covered, 10 minutes. If desired, garnish with whipped topping and cinnamon.