Spiced Rice Pudding

Spiced Rice Pudding

Yield: 8 servings

Active time: 40 minutes

Start to finish: 1 hour, 10 minutes

2 cups arborio rice

2 cinnamon sticks

6 whole cloves

4 cups of water

2 egg yolks

6 cups of whole milk

two 14-ounce cans of sweetened condensed milk

1 tablespoon of orange zest

2 tablespoons of vanilla

1 cup of raisins (golden or normal)

1 tablespoon of corn starch mixed into 3 tablespoons of milk to thicken the pudding.

1/2 cup of sliced almonds (toasted)

Ground cinnamon, as garnish

1. Add rice, cinnamon sticks, cloves and water to a pan and soak for 30 minutes.
2. Place rice over a high heat until boiling, then reduce heat to a simmer and cook for 10 to 12 minutes, with not lid, until the water is almost evaporated. (Stir often.)
3. Add egg yolks, whole milk, sweetened condensed milk, orange zest and vanilla to a bowl and whisk until well combined.
4. Combine the raisins and milk mixture to the rice and bring the mixture to a boil on low heat. Decrease the heat and simmer while stirring frequently for 20 minutes, or until the rice is tender.
5. Combine the corn starch and 3 tablespoons of milk and add to the pudding while stirring to assist with thickening.
6. Spoon the warm rice pudding into serving bowls and garnish with sliced almonds that have been toasted in a dry pan and sprinkle with cinnamon before serving.
7. DELICIOUSNESS!