Monday, September 5, 2011

Rice Pudding

I used to make rice pudding in the oven. It wasn't a custard base with eggs but more like the kind that is cooked on the stove. It took a long time - 3 hours at low temps. So when I found a variation of this that takes only 30 minutes on the stove, I had to try it. It turned out delicious!

2 1/2 cups whole milk

1/3 cup long or short grain white rice

1/8 teaspoon salt

1/4 cup granulated white sugar (might want to cut back to 3 T)

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

Rice Pudding: In a medium heavy bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil. Reduce the heat to medium to medium-low and simmer until the rice is tender (about 25 minutes). Stir the milk mixture frequently using a heatproof rubber spatula or wooden spoon to prevent the rice from sticking to the bottom of the pan. When the rice is tender (al dente) remove from heat and add the sugar, vanilla extract, and ground cinnamon. Return to heat and cook until the rice pudding thickens, about 5 to 10 minutes. Remove from heat and add the raisins. Spoon the pudding into your serving bowls and cover with plastic wrap. If you want a film or skin on the puddings, allow them to cool before covering with plastic wrap. Refrigerate until serving time, about 1 to 2 hours.

Makes 2 to 3 servings.

Note: Can double the recipe for 4 to 6 servings.

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