Rice Porridge with Apples and Raisins

As I write this, it is currently -4°F outside, and the forecast says it's only going to get colder as the night moves into early morning. Even in the house there's a bit of a chill, so as I write I've also got a nice pot of rice porridge cooking on the stove (which should be done just in time for a picture). In this kind of weather, I love a nice warm snack before bed, and the leftovers will make a good addition to breakfast in the morning.

Rice Porridge with Apples and Raisins

• 2 teaspoons butter
• 1 cup white rice
• 1 cup water
• 1 3" cinnamon stick (alternatively, about a teaspoon ground cinnamon)
• 4 cups whole milk
• 4 tablespoons brown sugar
• 1 large apple, peeled, cored, and diced into bite size pieces
• 1/3 cup raisins
• 1 teaspoon vanilla

Lightly rinse the rice under running water. In a large saucepan, bring the rice, water, butter, and cinnamon to a boil over medium-high heat. Reduce the heat to low, then cover and simmer about fifteen minutes - or until the water has been absorbed.

Add the milk to the rice. Heat over medium-high heat until simmering, but not fully boiling, while stirring often. As soon as the rice and milk comes to a simmer, turn the heat to low and add in the brown sugar, diced apple, and raisins. Stir gently.

Cover and allow the rice to simmer for about 45 minutes, stirring occasionally.

Remove the cinnamon stick from the porridge, if you used one. Add in the vanilla, and stir gently.

The porridge can be served warm, or put in the refrigerator and later served cold. I like my porridge warm with either maple syrup, or just a bit of heavy cream and honey drizzled over the top. A spoon of jam or fruit preserves is also nice. Also wonderful with fresh raspberries on top, although for me those are a rare treat at this time of the year.