Wednesday, February 21, 2018

Traditional Rice Pudding

Rice pudding is weird, you guys. I'm not even that big of a fan of it, but I have to say I enjoyed eating this version nonetheless. Also? It's incredibly simple to make. Just a lot of letting it simmer and waiting for it to cool going on.

I apologize for the not amazingly great photos. I ended up taking pictures of this at night because my boyfriend kept devouring it so fast I didn't know if I'd be able to get a picture of it in the morning! I've made this a few times now, and all three times it turned out tasting just the same. You can definitely mess with the consistency a little depending on how long you simmer it for, or how much milk you put in during the last step, so that is entirely up to you based on what you like, really.

I also haven't tried adding any other stuff to it yet, but I'm sure it would be perfectly adaptable to adding some dried fruit or even just another flavor to it like lemon or coconut or something along those lines. But if I had to choose, I'd probably just stick to this basic vanilla-y flavor. You can never go wrong with something that tastes like vanilla!

Write recipe photo description here

Simple, with the perfect amount of sweet, traditional rice pudding.

  • 6 cups whole milk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup long grain white rice
  • 2 teaspoons vanilla extract

  1. In a large saucepan, bring 5 1/2 cups milk, sugar, and salt to a boil over medium-high heat.
  2. Stir in rice and reduce heat to low. Adjust heat to maintain a gentle simmer and cook for 50-60 minutes. Stir the rice occasionally so it doesn't get stuck to the bottom of the pan. When it looks like the consistency of yogurt, you know it's done. Then, stir in the vanilla.
  3. Pour into a large bowl and let cool completely, about two hours. Just before serving, stir in the remaining 1/2 cup milk.
Recipe thanks to Cook's Country

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