Classic Recipes / Comfort Food / Desserts / Easy Recipes / Kids' Recipes / Picnics / Quickies / Vegan Recipes

Rice Pudding

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.

Yield 4-6 servings
Time 30-90 minutes, depending on rice
Tools
  • saucepan with cover
  • wooden spoon
  • blender (optional)
Ingredients
With dry rice With leftover rice
  • 1 c dry rice
  • 3-3½ c milk
  • 2 c cooked rice
  • 1 c milk
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)
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.
Notes Adapted from Molly Katzen’s New Moosewood Cookbook – read my review.

Buy it:

Amazon.com | Amazon.co.uk
  Key to abbreviations and conversions