Rice Pudding
Recipe by: Cook’s Country April/May 2014
Servings: 4
| Amount |
Ingredient |
Prep Notes |
| 6 cups |
whole milk |
|
| 1/2 cup |
sugar |
|
| 1/2 teaspoon |
salt |
|
| 1/2 cup |
long-grain white rice |
|
| 2 teaspoons |
vanilla extract |
|
- combine 5 1/2 cups of milk, the sugar, and salt in a large saucepan and bring to a boil over medium-high heat
- add the rice and reduce the heat to low. Cook, stirring occasionally and maintaining a gentle simmer, until the rice is soft and pudding has thickened to the consistency of yogurt, 50-60 minutes
- stir in vanilla, then transfer the pudding to a bowl and refrigerate until cold, about 2 hours
- stir in the remaining 1/2 cup of milk and serve
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