Sweet and rich, this easy rice pudding recipe can be made with white or brown rice, whether dry or leftover from dinner. And you can use non-dairy milk to make it vegan.
|Time||30-90 minutes, depending on rice|
|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."
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.
|Notes||Adapted from Molly Katzen’s New Moosewood Cookbook – read my review.
|Key to abbreviations and conversions|