3 cups cooked white rice
3 cups milk
2/3 cup sugar
1/4 teaspoon salt
2 tablespoons butter
1/2 cup raisins
1 teaspoon vanilla extract
Zest of 1 lemon, grated
1 teaspoon cinnamon, divided
Optional rum raisins:
1/4 cup rum
1/2 cup raisins
If Using Raisins: Place the raisins in a small bowl. In a small saucepan heat the rum over medium heat. Pour the rum over the raisins, cover and let soak at least 30 minutes and up to 2 hours. Drain.
For the Rice Pudding: Combine cooked rice, milk, sugar, salt and butter in a medium saucepan. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest, 1/2 teaspoon of cinnamon and rum raisins, if using. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature.
- Recipe courtesy of James Moore