I love making desserts that satisfy me after a light dinner and no doubt that rice pudding is one of them.
This is definitely one of my favorites and is on my list of foods that children can eat without feeling guilty because it is a full meal.
I grew up watching my grandmother make rice pudding for years and believe it or not still can not get the exact recipe, I think the secret to their successful rice pudding she never gave it to me, but oh well this was very close and as I love to improvise I add an unexpected ingredient, liqueur, to be more specific Rum, makes it taste very delicious and different without feeling that we are consuming large amount of liquor.
I hope you like it and prepare it soon, I assure you will become one of your favorites.

INGREDIENTS

• 3 cups water
• 11/2 cup uncooked rice
• 5 cloves
• 1 large cinnamon stick
• zest of 1 lemon
• 21/2 cup milk
• 1 can evaporated milk 14 ounces
• 1 14-ounce can sweetened condensed milk
• 1/4 cup of rum
• 1/4 cup raisins
• 1/4 cup cramberries
• 1 teaspoon vanilla extract
• 1 teaspoon unsalted butter
• 1/8 teaspoon salt

DIRECTIONS

In a heavy-bottomed saucepan place the water, cinnamon, cloves, lemon zest and rice, simmer for 15 minutes over low heat or until rice is fully cooked.
Add milk and remaining ingredients except butter, stir well cook for 20 minutes over low heat, stirring constantly.
Once the mixture is a little thick turn off the heat and add the butter, cover tightly.
You can substitute the Rum for coffee liqueur, Amaretto liqueur or Chocolate liqueur.

It can serve at room temperature or place in the refrigerator for 2 hours before serving.

This recipe makes about 5 cups of rice pudding.