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Step 1
Soak the rice, cloves and cinnamon sticks in 2 cups of water and let sit for a couple of hours. This step is optional, and it's my own method for cooking the rice.
Step 2
When the 2 hours have passed, pour the remaining 4 cups of water into a medium (1 gal [4 lt]) iron o cast aluminum pot. Add in the rice (including the water in which it was soaking, cinnamon and cloves). Add the salt.
Step 3
Cook over medium temperature and stir regularly to avoid sticking. When the rice is tender (about 20 mins) add milk and sugar. When it breaks a boil again add the raisins. Cook over low heat until the mixture reaches a pudding-like consistency.
Step 4
Remove from the heat. Remove the cloves and cinnamon sticks. Add the butter and mix well. Cover and let it cool down to room temperature.
Step 5
Stir to incorporate the crust that forms during cooling.
Step 6
Serve in small bowls and sprinkle with the nutmeg. Decorate with the cherries.