Spiced Rice Pudding

Many of the ingredients are unnecessary to make this dish.

I halfed the recipe, and left out the egg. I also added way more than a quarter of a teaspoon of spices, and it tasted beautiful.

When you make this, definitely make sure you are using the right amount of rice, or else it will become totally liquid-ey, and you will have to use a strainer to get some of the liquid out. That’s what I had to do. Other than that, it’s a good recipe.

I cooked the rice in half water half milk. When the rice is done, you add more milk, evaporated milk and condensed milk. And we don’t cook it too much because i don’t like it like pudding (mushy), I like the rice grains kind of whole still. And let simmer with 3-4 whole cinnamon sticks. So the rice can really absorb the milk and cinnamon flavor.