Rice Pudding (Aka Kheer)

Ok, once again http://budgetbytes.blogspot.com. The only thing I changed was adding more cinnamon at the end. I also served it cold because that is how I like my rice pudding. And I did use yellow raisins instead of regular. This was a big hit. Click here for the picture play by play. Hope you enjoy!

Total Recipe cost: $2.74
Servings Per Recipe: 4
Cost per serving: $0.69
Prep time: 5 min. Cook time: 45 min. Total: 50 min.

INGREDIENTS		COST
1 Tbsp	butter	$0.05
1/4 cup	sliced almonds	$0.16
1/4 cup	raisins	$0.56
1/2 cup	jasmine rice	$0.44
4 cups	milk	$1.30
1/2 tsp	cinnamon	$0.05
1/4 tsp	nutmeg	$0.05
1/4 tsp	vanilla extract	$0.07
1 whole	bay leaf	$0.02
1/4 cup	sugar	$0.04
TOTAL		$2.74

STEP 1: Saute the almonds and raisins in butter over medium heat for one minute. Add the dry rice and saute for 1-2 minutes more or until it looks slightly golden and toasted. Watch the heat carefully, if the butter or sugar from the raisins begins to burn take it off of the heat immediately.

STEP 2: Add the milk, sugar, cinnamon, nutmeg, vanilla and bay leaf to the pot. Using a whisk stir it well so there are no clumps. Bring the mixture to a boil over medium/high heat while stirring often with a whisk. As soon as it comes to a boil, reduce the heat to medium/low and let it continue to simmer until thickened (30-40 min). Stir often with a whisk to prevent caking and burning on the bottom.

STEP 3: After 30-40 minutes the rice should be soft and the mixture should be thick and creamy. Serve hot or cold.