Rice Pudding (Old-Fashioned)

Old Fashioned Rice Pudding is delicious served warm or chilled. I had some from the refrigerator with a little cream stirred in and it was wonderful. Homemade goodness from our house to yours thanks to Old Fashioned Rice Pudding.

3½ cups half-and-half or whole milk
½ cup long grain rice, uncooked
⅓ cup Monk Fruit Sweetener with Erythritol (Granular)
½ tsp. sea salt
1 tsp. pure vanilla extract
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup whole milk
1 cup raisins

Garnish:
ground cinnamon

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Butter a 1½-2 qt glass or ceramic baking dish.

Combine the milk, sugar, rice and salt in a large saucepan. Over medium to low heat, cook the mixture while stirring constantly until it starts to boil. Resist the urge to turn the heat up to make it boil faster. It needs to come up to a slow boil.

After the mixture has come to a boil, pour it into the prepared baking dish. Cover it with foil and place into your preheated oven.

Bake for 45 minutes, stirring every 15 minutes. At the end of 45 minutes, add the raisins and vanilla. Bake another 15 minutes until the rice is tender. Sprinkle with cinnamon, serve warm or chilled.

Makes 6 servings.