Rice Pudding
3⁄4 cup medium grain rice or 3⁄4 cup long grain rice
1 1⁄2 cups water
1⁄4 teaspoon salt (heaping)
4 cups whole milk (I use 2%)
1⁄2 cup sugar
1⁄2 teaspoon vanilla
cinnamon
DIRECTIONS
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 and stir in vanilla.
Turn into a bowl or cups.
You can sprinkle cinnamon on the top if you like.
COVER with plastic wrap directly on surface "IF" you don't want a skin.
3⁄4 cup medium grain rice or 3⁄4 cup long grain rice
1 1⁄2 cups water
1⁄4 teaspoon salt (heaping)
4 cups whole milk (I use 2%)
1⁄2 cup sugar
1⁄2 teaspoon vanilla
cinnamon
DIRECTIONS
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 and stir in vanilla.
Turn into a bowl or cups.
You can sprinkle cinnamon on the top if you like.
COVER with plastic wrap directly on surface "IF" you don't want a skin.