Directions
add all the spices, half of the sweetener and salt, let it boil for 10 minutes until fragrant. Rinse the rice under running water then add it into the pot of spiced milk.
Reduce heat and cook stirring frequently until it thickens.
Add another cup of milk, let it cook and stir. Keep an eye on it, because it can easily stick to the bottom of the pot and burn.
Add the rest of the milk gradually until it reaches creamy consistency and the rice is cooked through.
You can take the spices out at any time if you don’t want the flavors too strong. Don’t make it too thick as it thickens when it cools down.
Add preferred sweetener (syrup, honey) at the very end to adjust to taste.
Drain the raisins really well then stir them into the pudding.
