6 c whole milk
1 c calrose rice
1/2 c sugar
2 Tbsp butter or margarine
1/4 tsp salt
2 tsp vanilla extract
1/4 tsp nutmeg
1 1/2 tsp cinnamon
Add milk,rice, sugar, butter and salt into a large 5qt skillet.
Over medium heat bring to a soft boil, continuously stir in a circular motion using a wire whisk, or wooden spoon.
After approx ten minutes, you can reduce the heat to a low medium and continue to stir.
Add nutmeg and cinnamon and continue to stir.
Milk should be reduced by 50% taste rice it should be mid cooked. If too much milk has evaporated add a cup of warm milk.
(I usually keep a small sauce pan with an additional cup of milk warm)
After ten to fifteen minutes rice should be fully cooked and texture creamy.
Remove from heat and add vanilla.
You can serve warm or transfer to a bowl and chill.
Top with raisins, or sprinkle cinnamon optional.
If served warm you could add rum raisins before serving.
1/2 c golden raisins
2Tbsp dark rum
Mix in bowl then heat in the microwave for a minute. Let stand for 30 minutes before serving on top of warmed rice pudding.