Rice Pudding
Recipe: #20509
August 08, 2015
Categories: Desserts, Rice, White Rice, 5 Ingredients Or Less, Gluten-Free, No Eggs, Vegetarian, Milk, Kosher Dairy, more
"I consider rice pudding comfort food - good for breakfast or whenever - this recipe is similar to the one my mother used to make but was found in The Best of America's Test Kitchens 2015 It is suggested to use whole milk or 2% milk in this recipe - not to use skim."
Ingredients
Nutritional
- Serving Size: 1 (418.5 g)
- Calories 416.2
- Total Fat - 12.8 g
- Saturated Fat - 7.1 g
- Cholesterol - 40.4 mg
- Sodium - 678.6 mg
- Total Carbohydrate - 61.1 g
- Dietary Fiber - 0.8 g
- Sugars - 43.3 g
- Protein - 13.6 g
- Calcium - 428.6 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a saucepan combine 5 1/2 cups of milk, sugar and salt and bring to a boil over medium high heat.
Step 2
Stir in rice and reduce heat to low. Cook at a simmer and stirring occasionally until rice is soft and pudding has thickened (about one hour). Stir in vanilla.
Step 3
Transfer pudding to a large bowl and let cool completely (2 hours) or preferably let cool and then refrigerate for 2 hours until cold.
Step 4
Just before serving stir in remaining milk (1/2 cup).
Step 5
Options: stir raisins into cooked pudding but before cooling.
Tips
No special items needed.