Cinnamon Orange Rice Pudding
|Whole milk||3 Cup (48 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Converted rice||1⁄2 Cup (8 tbs)|
|Cinnamon stick||3 Inch (1 Piece)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Grated orange zest||1 Teaspoon|
|Vanilla extract||3⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
1 Combine 2 cups of the milk, the water, rice, cinnamon stick, and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until the liquid is almost absorbed, about 30 minutes.
2 Stir in the remaining 1 cup milk, the sugar, raisins, orange zest, and vanilla. Return the mixture to a simmer and cook, covered, stirring occasionally, until the rice is tender and the mixture is very creamy, about 25 minutes. Remove the pan from the heat; discard the cinnamon stick.
3 Divide the pudding among 6 bowls and sprinkle with the ground cinnamon