Basic Rice Pudding Recipe
By
Christine Gallary
Rice pudding is one of the simplest, most satisfying desserts you can make. And you can do it in under half an hour. Plus, it’s a blank slate upon which you can impose your kitchen creativity. Add a few nuts here, a dash of cinnamon there; make it your own.
To see this recipe with illustrated steps, check out The Basics: How to Make Rice Pudding.
INGREDIENTS
- 1 quart whole milk
- 1 cup short-grain or long-grain white rice
- 6 tablespoons granulated sugar
- Pinch salt
- 1/4 teaspoon vanilla or almond extract
- Toppings such as chopped nuts, dried or fresh fruit, cinnamon, or nutmeg (optional)
INSTRUCTIONS
Place milk, rice, sugar, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar has dissolved. Lower heat to a bare simmer and cook uncovered, stirring occasionally, until rice is tender and mixture thickens, about 20 minutes. Remove from heat and stir in vanilla or almond extract. Taste, adding additional sugar or toppings as desired.
I found it works better to add the sugar towards the end once the rice is soft, otherwise the rice does not become completely soft.
tinnywatty -
The rice is not cooked first. Let us know if you make it!
Christine Gallary, CHOW Test kitchen
Cook the rice first?