Yield: 6 Servings
|1 quart||Skim milk|
|1½ cup||Cooked long-grain white rice|
|½ cup||Maple syrup|
|¼ cup||Golden raisins|
|½ teaspoon||Vanilla extract|
|\N \N||Ground cinnamon|
Recipe by: Rice Combine the milk and rice in a large (4-quart) wide saucepan. Heat to boili over medium heat, stirring. Lower the heat and simmer, stirring frequently, until the mixture is thickened and the rice is tender, about 30 minutes. S in the maple syrup and cook 15 minutes more.
Meanwhile, place the raisins in a heat-proof bowl and boiling water to cove Let stand for 10 minutes, or until the raisins are plumped, then drain. Sti into the hot rice. Cool at room temperature, then stir in the vanilla until blended. Sprinkle with cinnamon, if desired, and serve warm or chilled.