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Easy Rice Pudding Recipe



Step 1:

  • Put one cup of uncooked rice, either short or long-grain, in a pot with 4 cups of milk
  • Step 2:

  • Add your sugar and salt
  • Step 3:

  • Bring your mixture to a simmer over medium to high heat, stirring frequently and scraping the bottom so the rice doesn’t stick
  • Step 4:

  • Reduce the heat to maintain a bare simmer and cook uncovered, stirring occasionally, until rice is very tender, and mixture starts to thicken. This will take about 20-22 minutes
  • Step 5:

  • Remove from heat and add in your vanilla extract, cinnamon and butter
  • Step 6:

  • Taste, and add more sugar if needed
  • Step 7:

  • The pudding will continue to thicken as it cools. If you want it thinner, add a touch more milk. Serve either warm or cold.
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    You can cook this with precooked rice, but you’ll only need 3 cups of milk.

    For those that don’t have vanilla extract but have vanilla paste or beans, add in with your sugar and salt so the mixture is nicely infused with the flavor. And if you have a cinnamon stick, add in at the very beginning that way it’s incorporated nicely.

    Rice pudding is a great dessert, but it’s also a great base for those that want additions. Some great options to add into this dessert include raisins, or other dried fruit.

    For a bit more creamy and rich taste, add in an egg yolk. This step is common amongst several recipes, but there is a chance that you could scramble it. To help with this, you can mix together your egg, sugar and salt before pouring it into make sure it’s incorporated. To prevent curdling, make sure your heat is low enough and not at a boil. If you do this, make sure to avoid adding in your butter.

    Another great variation of this dish is by adding eggnog and nutmeg, which gives it a festive taste that is perfect for the winter.