Raisin & cinnamon milk pudding


4 cups milk
½ cup granulated sugar
1/3 cup cornstarch
2tsp rosewater (optional)
1-3 tsp vanilla
¼ cups raisins
½ tsp cinnamon


  1. In a large saucepan, stir 3 cups milk with sugar. Set over medium-high heat, stir and then bring to a simmer
  2. Place remained of the milk into a medium bowl and whisk in cornstarch until dissolved.
  3. Once the milk mixture on the stove reaches a summer, add in cornstarch mixture and whisk continuously
  4. Bring mixture to the boil, stirring continuously until the mixture thickens (1-2 minutes)
  5. Remove from the heat stir in rosewater (if using) and vanilla
  6. Pour into individual serving dishes and cover with plastic wrap
  7. Refrigerate for 4 hours or until set. Remove wrapping, sprinkle with raisins and cinnamon and serve