Monday, February 20, 2012

Comforting Rice Pudding

Dear Reader,
When I'm feeling tearful or sad, this dessert is sure to make me feel better. This was originally taught to me by my auntie in South American. In her recipe she used whole cloves that need to be picked out of dish before eating. Cloves do give rice pudding a very good strong taste, but I found that allspice, suites me better, it gives more of an even flavor that is more pleasing. In South America, we use raisins, but in this recipe they are optional. Also, I think the secret to the richness of my pudding, is in the whole unpasteurized milk I use. Some states prohibit the sale of raw milk, which is very unfortunate, since it is very nutritious. I hope this recipe brings you much comfort and warms your heart in time of need.

1 cup of white long grain rice
2 cups of water
1 1/2 cup of Raw organic milk
1/2 teaspoon of cinnamon
1/2 teaspoon of allspice
10 ounces or 1 1/4 cup of organic sweetened condensed milk 
1/4 cup raisins (optional)

First, place rice and water in sauce pan at medium heat. Allow water to cook the rice, and when water levels have reached almost the top of rice, lower heat, and add milk and  spices, stirring constantly. Try not to let the mixture boil, you want a slow simmer for about 10 minutes. You want this to slow cook, stirring for a few minutes before you place lid on pan. Cook for another ten minutes on low and then turn off heat. The rice will probably be cooking even after you turn heat off. Serves 4-6 small dessert cups.


  1. Oh, how I love a good creamy rice pudding. This would be phenomenal with some tasty raw milk. I'll have to make mine with almond or coconut milk (I can't tolerate dairy) but you've reminded me to make a favorite comfort dish! I love your use of allspice.

  2. This looks so delicious and comforting, nothing like a good rice pudding to make you feel good.