Rice Pudding

Brrrrrrr.....A freezing cold day:  -20C with the wind chill!!!!  Makes me think of warming up with some comfort food like a nice bowl of chili - and for dessert: some creamy rice pudding.

Anita and I both love this rice pudding recipe.  I've been making it for years.  It can be served either hot or cold-I love it both ways.

Rice Pudding

• 1/2 cup short-grain rice (I use Arborio)
• 1 cup boiling water
• 1/3 cup granulated sugar
• 1 tsp. cornstarch
• pinch of salt
• 5 cups milk
• pinch of nutmeg
• 1/4 cup raisins
• 1 tsp. vanilla
• 1 tbsp. or less cinnamon for sprinkling

1. Combine rice with boiling water in a large, heavy saucepan.  Cover.  Bring to a boil, reduce heat, and simmer gently for 15 minutes, or until water is absorbed.
2. Combine sugar with cornstarch and salt.  Whisk in 1 cup milk.  Stir until smooth.
3. Add sugar mixture and remaining milk to rice.  Combine well.  Add nutmeg and raisins.  Stirring, bring to a boil.
4. Cover, reduce heat to barest simmer and cook for 1 to 1-1/2 hours, or until mixture is very creamy.  Stir occasionally.
5. Stir in vanilla.  Transfer pudding to serving bowl and sprinkle with cinnamon.  Serve hot or cold.