Cinnamon Rum Rice Pudding

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Thursday, January 01, 2004

Categories:

American/Dessert

Yield:

6 Servings

Ingredients:

3 cups 2% low-fat milk 1 large stick cinnamon
1 cup uncooked long-grain rice
2 cups water
1/2 teaspoon salt
Peel of an orange or lemon
3/4 cup sugar
1/4 cup raisins
2 tablespoons dark rum

Directions:

Heat milk and cinnamon in small saucepan over medium heat until milk is infused with flavor of cinnamon, about 15 minutes. Combine rice, water and salt in 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Place orange peel on top of rice. Reduce heat to low; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove and discard orange peel. Strain milk and stir into cooked rice. Add sugar and bring to a boil. Reduce heat to low; simmer 20 minutes or until thickened. stirring often. Add raisins and rum; bring to a boil. Reduce heat to low and simmer 10 minutes. Serve hot. Garnish as desired. To reheat, add a little milk to restore creamy texture.

Nutrition Facts:

297 Calories; 10 mg Cholesterol; 3 g Fat; 259 mg Sodium