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Rice Pudding Recipe:

2 1/2 cups (600 ml/grams) whole or reduced fat milk

1/3 cup (65 grams) long or short grain white rice

1/8 teaspoon salt

1/4 cup (50 gram) granulated white sugar, or to taste

1/4 teaspoon ground cinnamon (optional)

1/4 cup (30 grams) dark or golden raisins (optional)

1/2 - 1 teaspoon (2 - 4 grams) pure vanilla extract or paste

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Rice Pudding: In a medium heavy bottomed saucepan combine the milk, rice, and salt. Place the saucepan over medium high heat and bring to a boil. Reduce the heat to a simmer and cook until the rice is tender (about 20 to 25 minutes). Stir the milk mixture frequently using a heatproof spatula or wooden spoon to prevent the rice from sticking to the bottom of the pan. When the rice is tender (al dente) remove from heat and add the sugar, ground cinnamon, and raisins (if using).

Return to heat and cook until the rice pudding starts to thicken, about 5 to 10 minutes. Remove from heat and stir in the vanilla extract, if using. Spoon the pudding into your serving bowls and cover with plastic wrap. If you want a film or skin on the puddings, allow them to cool before covering with plastic wrap. If not serving right away, refrigerate. Rice Pudding can be served hot, warm, or cold.

If desired, garnish with lightly sweetened whipped cream.

Makes 2 to 4 servings.


I think of Rice Pudding as comfort food. Comfort food should be simple to make, using the most basic of ingredients that you already have in the house. And it definitely has to taste good. Interestingly enough, although sweetened milk seems to be the basis for a lot of rice pudding recipes, country and culture does influence what type of rice and milk to use and also what spices (nutmeg, mace, and cinnamon) and flavorings (such as rose water, vanilla, orange and lemon peel) are added to the pudding.

The question of which rice to use is debatable as there are many choices; long or short grain white rice, basmati, or even jasmine. My personal preference is to use either a long or short grain white rice. The difference being that long grain rice will produce a pudding that is slightly drier and chewier than one made with a short grain rice. You use a very small amount of rice to milk in this pudding. And that is because the rice expands and the milk reduces during cooking so don't be tempted to use extra rice. The pudding should be cooked until the rice is al dente, that is, just tender, which takes about 20 to 25 minutes. Then remove from heat and stir in the sugar, cinnamon, and raisins (if using). Return to heat and simmer just until the pudding starts to thicken. The final step is to stir in the vanilla extract.

Lastly, there is always the question of whether there should or should not be a film (skin) on top of the pudding. This is a personal choice. If you don't like the film then press plastic wrap directly on the surface of the pudding right after it is cooked. Leaving the rice pudding uncovered until it has cooled will produce the skin (film). Rice Pudding is delicious hot, lukewarm, or even cold.