Ingredients
1.5 cups short grain rice
4 cups whole milk
1/2 cup granulated sugar
1/3 cup raisins
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon unsalted butter
Grated zest of 1 lemon
Instructions
Rinse rice under cold water until water runs clear.
In a large pot, melt butter over medium heat. Add rice and cinnamon; toast for 2 minutes.
Add milk, lemon zest, and salt. Bring to a gentle simmer.
Cook for 25–30 minutes, stirring occasionally, until rice is tender and mixture thickens.
Stir in sugar gradually and adjust to taste.
Add raisins during the last 10 minutes of cooking.
Remove from heat and stir in vanilla extract. Cool slightly before serving.
Notes
Serve warm with extra cinnamon or chilled for a refreshing breakfast.
To make halal, use plant-based milk.
Rice can be soaked overnight to reduce cooking time.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 35
- Category: Mediterranean Mornings
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 28mg