Rice Pudding


Rice (Medium Grain) 3/4 cup
Water 1 1/2 cups
Salt 1/4 teaspoon
Milk 3 3/4 cups
Brown Sugar 1/2 cup
Cinnamon 1/2 teaspoon
Vanilla 1/2 teaspoon

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, stir in vanilla.

Pour into a bowl or cups.

Cover with plastic wrap if you don’t want a skin.

Cool for at least 2 hours.



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