Use a large heavy saucepan for this and don’t worry – even with all the liquid, it will thicken! Although this pudding works well with all kinds of rices, short-grain white rice gives you the creamiest texture. If you use brown rice, make sure you use short-grain, though the pudding may not be quite as soft and creamy. You will need about 1-1/2 cups water and it will take about 30 minutes to cook the rice in Step 1.

Makes 8 servings

  • 1 cup water
  • 1/2 cup rice (preferably short-grain)
  • 1/3 cup granulated sugar
  • 1 tsp cornstarch
  • Pinch salt
  • 5 cups (1.25 L) milk (Use powdered milk is needed)
  • Pinch ground nutmeg
  • 1/4 cup raisins
  • 1 tsp vanilla
  • 1 tbsp ground cinnamon
  1. Bring water to a boil, covered, in a large saucepan. Add rice, cover and return to boil, reduce heat and simmer gently for 15 minutes, or until water is absorbed.
  2. In a bowl, combine sugar, cornstarch and salt. Whisk in 1 cup milk and stir until smooth.
  3. Add sugar mixture, remaining milk, nutmeg and raisins to rice and combine well. Stirring, bring to a boil.
  4. Reduce heat to barest simmer and cook, covered, (but with lid slightly ajar to help prevent boiling over) for 1 to 1-1/2 hours, or until mixture is very creamy and tender. Stir occasionally and watch to make sure mixture doesn’t boil over.
  5. Stir in vanilla. Transfer pudding to a serving bowl and sprinkle with cinnamon. Serve hot or cold.

Per serving:

  • Calories 173
  • Protein 6 g
  • Fat 3 g
  • Saturates 2 g
  • Cholesterol 11 mg
  • Carbohydrate 31 g
  • Fibre 1 g
  • Sodium 77 mg
  • Potassium 288 mg
  • Good: Riboflavin, calcium

– book, by Bonnie Stern, called “Heart Smart” in co-operation with the Heart and Stroke Foundation of Canada

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