The blend of rice pudding with cinnamon, raspberries and whip cream makes the perfect finale to any meal.
Cinnamon Rice Pudding
Ingredients
- 3 cups (750 mL) cooked medium grain U.S. rice
- 3 cups (750 mL) milk
- 1/2 cup (125 mL) sugar
- 1/4 cup (50 mL) butter
- 2 cinnamon sticks
- 1 tsp (5 mL) vanilla extract
- Ground cinnamon (optional)
- Whipped Cream (optional)
Directions
- In a large saucepan combine rice, milk, sugar, butter and cinnamon sticks.
- Cook over medium heat until thick and creamy, about 20 to 25 minutes, stirring frequently.
- Remove from heat; remove cinnamon sticks and stir in vanilla.
- Sprinkle with cinnamon and top with whipped cream, if desired.
