Deb's Cookbook
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Desserts

Rice Pudding

Long grain rice simmered slowly in six cups of milk for nearly an hour, until it thickens to the consistency of yogurt.

Not this recipe — add a photo of yours.Photo: MOs810 (CC BY-SA 4.0, via Wikimedia Commons)

Deb's note: you can use some Splenda in place of some of the sugar.

Cook
1 hr
Source
Cook's Country

Where this one came from

Nobody's written this one down yet.

Ingredients

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

Directions

  1. Combine 5 1/2 cups milk, sugar, and salt in a large saucepan and bring to a boil over medium-high heat.
  2. Stir in rice and reduce heat to low. Cook, adjusting heat to maintain a gentle simmer and stirring occasionally to prevent scorching, until rice is soft and pudding has thickened to the consistency of yogurt, 50-60 minutes.
  3. Stir in vanilla. Transfer pudding to a large bowl and let cool completely, about 2 hours, or let cool and refrigerate until cold, about 2 hours longer.
  4. Just before serving, stir in the remaining 1/2 cup milk.

Notes

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