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 Recipe: Rice Pudding
Sweet and rich, this easy rice pudding recipe can be made with white or brown
rice, whether dry or leftover from dinner.
| Yield |
4-6 servings |
| Time |
1½ hours |
| Tools |
- saucepan with cover
- wooden spoon
- blender (optional)
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| Ingredients |
| With dry rice | With leftover rice | | | | | Then for both versions: | - ½ t salt
- 3-5 T sugar, honey, or maple syrup
- ½ t vanilla
- ½ t cinnamon
- ¼ t nutmeg
- ¼ c raisins or other dried fruit (optional)
- 2-3 t lemon juice (optional)
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| Directions |
Dry rice version: Rinse the rice, transfer to saucepan, and add 3 c milk. Bring to a boil, cover, lower heat, and simmer 1-1½ hours, until rice is very tender. Go on to "both versions." Leftover rice version: Combine rice and milk in saucepan, bring to boil, cover, lower heat, and simmer 20-30 minutes, until milk is nearly absorbed. Go on to "both versions." Both versions: Stir in salt, 3T sugar, vanilla, cinnamon, nutmeg, and optional raisins. Taste and add more sugar/spices as desired. Add optional lemon juice and adjust seasonings. Extra rich and creamy option: Purée 1 c of rice in blender with ½ c milk, then combine with remaining rice.
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| Notes |
Adapted from Molly Katzen's New Moosewood Cookbook.
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