Sweet Rice I
Sweet rice is a rice pudding that can be served hot or cold.
Source and licence
"Sweet Rice I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sweet_Rice_I, revision 4517887), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sweet_Rice_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517887
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Trinidad and Tobago. Associated with Trinidad and Tobago by the source's category: Trinidadian and Tobagonian (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 3 cups (700 ml) water
- 1½ cups (350 g) white rice
- 1½ tins (about 2 ½ cups / 600 g) evaporated milk
- 2 tins (2 ½ cups / 600 g) sweetened condensed milk
- 2 cinnamon sticks
- 1 tbsp (5 ml) vanilla essence
- 4 tbsp (20 ml) raisins (optional)
Method
- Bring water to a boil. Add rice, and boil until very soft. Most of the water should be absorbed by the rice. Add more water if necessary.
- Add evaporated milk, condensed milk, cinnamon sticks, and vanilla essence.
- Cook over medium heat, stirring once in a while to prevent sticking, until mixture has thickened and reached a pudding-like consistency.
- Remove from heat, and stir in raisins.
- Let stand.