3 cups uncooked long-grain white rice
2 cinnamon sticks (optional)
1 teaspoon vanilla extract (optional)
8 cups of water
4 boxes (1oz ea) of raisins
1 can (12 oz) of evaporated milk
- Does not need to be Goat milk
- How much you add will depend on how much water the rice has left after boiling.
1 tablespoon of ground cinnamon
1 ½ cups of sugar
An inexpensive sweet treat that was popular in my house growing up with sweet rice. So, after going through the physical and emotional struggle of the Texas winter storm these last few days, when electricity was restored we needed a hot meal. First, my husband made hot beef stew which was amazing, but I wasn’t able to get that recipe…yet. Then I needed something sweet and warm so I made my family sweet rice and thought I’d share it with you all as well.
- Get a medium-sized pot (approx. 6 qts.)
- Using a measuring cup – add three cups of dry white rice to the pot.
- Then add eight cups of water to the pot with the rice.
4. (Optional) Add two sticks of cinnamon to the water before you start boiling the water.
5. Put the water on the stove and set it to boil on medium heat (for me my stove dial goes from Low..2..3..4..5..6..7..8..9..10..High so I set it at the 6).
6. You will need to leave it on the stove to boil but check on it every 3 to 5 minutes once it starts to boil.
7. Once it is boiling and the water is bubbling through the top of the rice get a little bit of the rice on a spoon.
8. The rice will appear thick and soft if it is ready, if you are not sure, grab a couple of the rice grains and chew on them. If they are still slightly crunchy leave them for about 5 more minutes and check them again. Continue this process until they are ready. If they are chewy, then they are perfect. Here are a couple of pictures to show you what a completed pot of boiled rice should look like and compare an almost complete spoon of rice to a completely cooked spoon of rice.
*The water should be bubbling up through the rice and you should be seeing more rice than water.
**If you are seeing all rice and just hearing the water – then it is probably burning.
This rice was not ready and needed about
5 more minutes. It was still a little crunchy.
It is only slightly different from the complete
rice but there is a visible difference in the
size of the texture of the individual grains.
This rice is completely cooked and chewy.
It is slightly puffier in appearance and texture.
After the rice is ready, REMOVE the cinnamon sticks. Also, you shouldn’t need to drain off any of the water.
If you accidentally added too much water but the rice is ready you can drain some of the water off by tilting the pot over the sink so that the excess water spills out but be careful not to lose too much of your rice.
For the next part, you are going to be mixing in the sweet stuff in, YAY!
9. Open your can of evaporated milk. If you purchased a smaller can go ahead and add the whole thing. If you purchased the larger 12 oz can add half of it at this time.
10. Next, add the 1 ½ cups of sugar (I like my sweet rice sweet), the 1 tablespoon of cinnamon, and the 4 boxes of raisins (you can add more raisins if you like I just went with four but it can definitely be more – lol that rhymed).
**I didn’t use it this time but you would add the vanilla extract here if you chose to use it**
11. Now mix everything up. There is no need to re-heat, the rice is still hot at this point so the heat and the liquid should allow everything to dissolve and mix well.
12. Your rice is pretty much finished and ready to serve. I like my sweet rice a little moist so I went on ahead and added the rest of the can of evaporated milk. If your rice is a little dryer than you would like you can always add another can of evaporated milk (if you bought the smaller cans).
Excuse the picture, this was just a few hours after the electricity came back on the last time.
Now you know how to make sweet rice, it tastes great fresh and straight from the fridge the next morning with a nice cup of coffee. Enjoy!