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Cinnamon Stick Rice Pudding with Raisins

This extra flavorful twist on a classic is a great fall dessert. If you cannot find brown short grained rice (usually available in health food stores), it is fine to substitute white rice, or the medium or long grained varieties.

Serves 4


  • 8 Bigelow® Cinnamon Stick Tea Bags
  • 2 ¼ cups hot water
  • 1 cup short grained brown rice
  • 2 cups skim milk
  • ⅓ cup sugar
  • ½ cup raisins
  • ½ cup almonds, roughly chopped (optional)


Steep tea bags in hot water water for 3-5 minutes. Remove tea bags, being sure to squeeze thoroughly. Pour into a medium sauce pan, add rice, cover, and bring to a boil. Reduce to a simmer, and continue to cook covered, until tea is absorbed (approximately 30 minutes). Add milk and sugar to pan, stir to combine, and return to a boil. Reduce to a low simmer and continue to cook uncovered for approximately 20 minutes. Be sure to stir frequently, especially toward the end of the cooking time. Once the rice mixture has absorbed most of the milk, add the raisins and stir to combine. Transfer the mixture into 4 ramekins or tea cups. If desired, top with chopped almonds. Serve warm or at room temperature. For longer storage, cover with plastic wrap and place in refrigerator for up to 3 days

May we suggest Constant Comment Tea - Case of 6 boxes - total of 120 teabags to pair with this recipe?
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