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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My husband's favorite! Ingredients:
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:
1. Bring rice, water and salt to a boil over med-high heat.
2. Simmer covered until water has been absorbed (approximately 15 minutes).
3. Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently-especially towards the end of cooking.
4. The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
5. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
6. Remove from heat and stir in vanilla.
7. Turn into a bowl or cups.
8. You can sprinkle cinnamon on the top if you like.
9. COVER with plastic wrap directly on surface IF you don't want a skin.
10. COOL.
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