Vanilla Rice Pudding

Ingredients

1		white rice, cooked and cooled
1¼ - 1½		whole milk
⅕ - ¾		sugar
		salt
		vanilla extract
		raisins
		powdered cinnamon

Procedure

1. In a pot or pan, combine the rice, milk, and sugar.


2. Cook the mixture over a high heat, stirring constantly, until it just starts to bubble.


3. Turn down the heat and simmer, stirring constantly, until all the milk is absorbed and the mixture starts to thicken.


4. Remove from the heat, stir in the vanilla extract, and taste; adjust salt, sugar, and vanilla as desired. If you’re using raisins, stir them in with the vanilla.


5. Sprinkle cinnamon on individual servings.

Notes

The quantities given are ratios by volume; for example, 1 cup of cooked rice, 1¼ to 1½ cups of milk, and ⅕ cup (3 tablespoons) to ¾ cups sugar; everything else is “to taste.”

Cook the rice in salted water using your preferred method.

I prefer white sugar but any granulated sugar will work.

The mixture will thicken as it cools.

If you don't serve the rice pudding immediately after it’s cooked you need to cool it quickly of the residual heat will turn the grains of rice to mush. The best way to do this is to spread the rice out on a sheet pan or baking tray, allow to cool to room temperature, then serve or put it in an airtight container and store in the refrigerator until you’re ready to serve it.

I like to soak my raisins in white rum. If you don’t want to soak your raisins but also want them to plump up a little, add them during the cooking process, before all the milk has been absorbed. You may need to add more milk.

Rating

Difficulty:		R
Time:		T
Precision:		#

Source

S, by A.