This dessert is a comforting way to end any meal. When I was a little girl, I could hardly wait for the first heavenly bite. For extra indulgence, enjoy it the way my husband does—with a scoop of ice cream on top.
—Sandra Melnychenko, Grandview, MB
Prep: 10 min. • Bake: 1 hour • Makes: 6 servings
3 1/2 cups 2% milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 tsp. salt
1/2 cup raisins
1 tsp. vanilla extract
Ground cinnamon, optional
1. Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1 1/2-qt. baking dish.
2. Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.
Per 3/4 cup: 214 cal., 3g fat (2g sat. fat), 11mg chol., 266mg sod., 41g carb. (25g sugars, 1g fiber), 6g pro.