2 cups cooked rice (leftover from the night before is best)
1/2 cup golden raisins
1 tsp vanilla extract
3 cups milk or 2 cups milk and one cup half and half
1/3 cup sugar
1/2 tsp salt
First, mix all ingredients but the raisins in a medium sized sauce pan and bring to a boil.
At this point, you want to add your raisins. Once it gets boiling, you will start to see leaves. This is normal, and removal is only necessary if you see large pieces.
I did go ahead and pick out one or two pieces, but it will all cook together and you won't notice it in the final product. I bet you never noticed you ate so many grape leaves in raisins before, huh?!
Once the mixture is at a good boil, reduce the heat and simmer, stirring occasionally for about 20 minutes. See how in the photo below there is a little bit of "skin" on top that developed between stirs? That's good. You want that. Just keep stirring it in.
Here it is about halfway through:
Once you can hear a sizzle sound while stirring (like there's no liquid left on the bottom), remove the pot from heat and allow to cool.
This allows the pudding to thicken further. Once cooled to a serve-able temperature, serve small portions in ramekins, or put in a tupperware and allow it to further cool in the refrigerator and serve cold! I can't decide which I like better!
The final product should be creamy, not too rich, and with a hint of sweetness. This is a wonderful dish for dessert, breakfast, or a snack. You can also vary the recipe by adding cinnamon. If the pudding loses too much moisture in the refrigerator, add a dash of milk to the mix to refresh it before serving. Enjoy!