Boil the milk with the sugar, the cinnamon, the cloves and the ginger. Sprinkle the rice into the boiling milk and cook for 1 hour on a very low heat, without stirring. Meanwhile, soak the raisins in the rum and gently grill the sesame seed in a dry frying pan. Mix in the raisins and the sesame seeds into the pudding towards the end of cooking. Put the rice pudding in a serving dish or in individual ramekins. Chill and serve cold.
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6 cups milk
1/3 lb round rice
1 stick cinnamon
1 vanilla pod
3/4 cup caster sugar
1 1/2 oz raisins
1/2 cup rum
2 cloves
1 pinch fresh grated ginger
1 oz sesame seeds
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5
mn
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60
mn
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This wonderful rice pudding owes its success to the slow cooking process and to all the flavorings.
