Creamy Rice Porridge With Raisins Recipes

Steps:

• Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
• Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
• Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
• Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.

Steps:

• Combine all the ingredients in a slow cooker.
• Cover and cook on LOW for 6-8 hours (or overnight) or until tender and creamy.
• Stir the porridge well and serve straight from the pot with no embellishment.

Steps:

• PORRIDGE: Boil the rice in the water until it is soft or all the water is absorbed.
• Add the milk and cook slowly 20 to 30 minutes, stirring often.
• Add the salt, sugar and margarine.
• SAUCE: Boil the raisins in the wateror fruit juice with the lemon juice and cinnamon sticks.
• Add the sugar and continue cooking over low heat, Mix the cornstarch with a small amount of cold water.
• Gradually add the cornstarch and water mixture to the sauce, continuing to stir.
• When the sauce is thick, remove from the heat.