This rice pudding recipe is rice simmered in milk until it turns creamy. It is not bread pudding or overnight oats.
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Rice Pudding
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Rice Pudding. From Your Daily Hit.
Ingredients
Scale
- 3/4 cup (150g) short-grain rice
- 4 cups (960ml) milk
- 1/3 cup (67g) sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Instructions
- Stir rice, milk, sugar, and salt in a saucepan.
- Simmer gently, stirring often, until the rice is tender and the pudding is thick, about 30 to 35 minutes.
- Stir in the vanilla.
- Dust with cinnamon. It thickens more as it cools.
Notes
Short-grain rice releases starch. Long-grain rice stays in separate grains and a thin sauce.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Rice
Arborio or another short grain. Rinse it only if it is dusty.
Stir
The bottom scorches if you walk away.
Milk
Whole milk. Skim milk makes a thin pudding.
Cool
It looks loose in the pot and sets in the bowl.
Nutrition (estimated)
About 260 calories per serving. Estimate only, not a lab test.
FAQ
Leftover rice?
Stir 2 cups cooked rice into 2 cups milk and 1/4 cup sugar and simmer 15 minutes.
Baked?
This one is stovetop. A baked custard rice pudding is a different dish.
Raisins?
A quarter cup at the end.
Skin?
Press plastic on the surface if you chill it and dislike the skin.
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