Combine milk, sugar and vanilla in a medium saucepan. Bring to boil over medium heat, stirring often so the milk doesn't burn.
Add the cooked rice, raisins, and cinnamon to the hot milk. Simmer over low heat, stirring often. Cook until the milk is absorbed and the rice is creamy, about 20-30 minutes.
Place pudding in serving dishes or a large bowl. Chill in refrigerator overnight or serve warm.
Serving
Suggestions
Serve with canned or fresh fruit
Originally Submitted
11/26/2012
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