- 1 cup arborio or jasmine rice
- 4 cups vanilla soymilk or almondmilk, divided
- 1/8 teaspoon fine sea salt
- 1 small cinnamon stick
- 1/3 cup maple syrup
- 1/2 cup raisins
- Ground cinnamon or grated nutmeg
Reduce heat to medium-low and simmer gently, stirring occasionally, for 20 minutes. Stir in the maple syrup and continue cooking, stirring often and adding more milk if necessary, for about 30 minutes more or until the rice is cooked through and has absorbed most of the milk.
Stir in raisins and remove cinnamon stick. Serve the rice pudding warm or cool, with cinnamon or nutmeg sprinkled on top.
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