Creamy Apricot Raisin Rice Pudding
- 3 cups Water
- 1 teaspoon Salt
- 1 cup medium-grain white rice
- 2 (12 oz.) cans PET® Evaporated Milk
- 1/2 cup Smucker's® Low Sugar Reduced Sugar Apricot Preserves plus additional preserves for garnish
- 1/2 cup raisins
- 1/2 cup Sugar
- 1 teaspoon vanilla
- 1/2 teaspoon Ground cinnamon plus additional for garnish
- Step 1
PLACE water, salt and rice in 3 quart saucepan. Bring to a boil. Reduce heat to low; cover. Cook rice for 20 to 25 minutes, or until rice is tender.
- Step 2
STIR in evaporated milk, preserves, raisins, sugar, vanilla and cinnamon. Bring to a boil. Reduce heat to a simmer, stirring constantly, watching closely as mixture begins to thicken to consistency of heavy cream, about 7 to 9 minutes.
- Step 3
SERVE warm or chilled, garnished with additional apricot preserves and sprinkle of cinnamon.