Rice Pudding


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Servings: 2-6
  • 3⁄4 cup medium grain rice or 3⁄4 cup long grain rice
  • 1 1⁄2 cups water
  • 1⁄4 teaspoon salt (heaping)
  • 4 cups whole milk (I use 2%)
  • 1⁄2 cup sugar
  • 1⁄2 teaspoon vanilla
  • cinnamon
  • Bring rice, water and salt to a boil over med-high heat.
  • Simmer covered until water has been absorbed (approximately 15 minutes).
  • Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
  • The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
  • DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
  • Remove from heat and stir in vanilla.
  • Turn into a bowl or cups.
  • You can sprinkle cinnamon on the top if you like.

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