Rice Pudding

rice pudding

A simple rice pudding for those who want to taste the milk. After eating this, there’s no way I’m eating store bought rice pudding. There’s a huge taste difference, as with this recipe, the milk taste stands out quite nicely.

  • 6 cups milk
  • 2 cups water
  • 3/4 cup long grain white rice
  • 3/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1 tsp. Vanilla

In a large sauce pan, combine the milk and cinnamon. Bring to a boil over a medium heat.

In another sauce pan, bring the water to a boil, and then add rice. When the rice is soft and the water has disappeared, add the milk to the rice, lower to a medium heat, and stir once every 1-2 minutes. Add the vanilla and sugar to the mixture. Cook until milk is reduced by half or mixture becomes thick (approx. 1 hour). Stir often.

Once thickened, put in bowls and refrigerate. Sprikle with nutmeg, cinnamon, or raisins for garnish (or taste).


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