Rice Pudding

Cheryl E's Note:

My husband's favorite!

• Total Time: 1 hrs
• Prep Time: 5 mins
• Cook Time: 55 mins

Ingredients:

Servings: 2

• ¾ cup medium grain rice or ¾ cup long grain rice
• 1 ½ cups water
• ¼ teaspoon salt (heaping)
• 4 cups whole milk (I use 2%)
• ½ cup sugar
• ½ teaspoon vanilla
• cinnamon

Directions:

1. Bring rice, water and salt to a boil over med-high heat.
2. Simmer covered until water has been absorbed (approximately 15 minutes).
3. Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
4. The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
5. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
6. Remove from heat and stir in vanilla.
7. Turn into a bowl or cups.
8. You can sprinkle cinnamon on the top if you like.
9. COVER with plastic wrap directly on surface "IF" you don't want a skin.
10. COOL.

Reviews

[Anga]

I made this recipe this morning because I had a sweet tooth and needed a little comfort food. It was wonderful. It was so simple to make. ( I made it while studying my sunday school lesson) I added cinammon with the milk and also added more vanilla than the recipe called for, but of course all of this should be done to a person's taste. Thankyou for posting this! I will make it again.

[mlb]

I make this for my elderly mother using lactose free skim milk and it is terrific! I also add a teaspoon of cinnamon with the milk.

[clw721]

This is just like my mother made when I was young. I increased the sugar to 3/4 cup, added raisins, and nutmeg to taste. My husband thought it was great.