Friday, April 17, 2009

Rice Pudding

Comforting, wholesome, and delicious. We have a winner!

Rice Pudding

2 1/2 cups whole milk
1/3 cup long or short grain white rice
1/8 teaspoon salt
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup raisins (optional)
whipped cream

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, remove from heat and add the sugar, vanilla extract, and cinnamon.
Return to heat and cook until the rice pudding thickens, about 5 to 10 minutes. Remove from heat and add the raisins (if desired).
Serve warm, or refrigerate until cold.

I'll be using basmati rice in mine and substituting sliced almonds for the raisins. And topping my bowl up with plenty of unwhipped cream. And eating it for dinner tonight and breakfast tomorrow. I hope you like it, too.


allisonmariecat said...

I love rice pudding! I do a soy milk version with cardamom instead of cinnamon. So warm and comforting. Basmati is definitely the best in it--I've used odds and ends of various bags of rice, and basmati is the nicest.

template by - header image (c)