Beth, I'm not any kind of a rice eater but my son is and he loves to cook so I asked him and he said try this... He said although it looks like alot, it's fast, simple, easy and delicious. It must be because he makes it all the time for our family. 1/2 cup golden raisins
1 cup boiling water
1/3 cup slivered almonds
3 1/2 cups cooked medium or long-grain rice, at room temperature
2 1/2 cups milk
2 1/2 cups heavy cream
2/3 cup sugar
Pinch salt
1 1/4 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
In a bowl, place the raisins and cover with the water. Let sit 5 minutes. Drain. In a skillet over medium heat, toast the almonds until golden , 3 to 5 minutes. Remove from the heat.
In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about 5 minutes. Remove from heat and stir in the raisins, almonds, and remaining ingredients. He said if you want to skip the almonds it tastes good without them too.
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