Rice pudding combines the mildness of milk with the bite of cinnamon to create a dessert that is both filling and interesting to your taste buds. Every country has a variation of rice pudding, so if this one doesn’t suit you, do some research to find a variation that does.
Reference: Lighterbirch at Food.com
Prep Time: 0 minutes
Cook Time: 30 minutes
2 cups cooked white rice
2 cups milk
3 tablespoons butter
1/3 cup white or brown sugar
1/2 teaspoon vanilla extract (or syrup)
1/4 teaspoon nutmeg
1/4-1/2 teaspoon cinnamon
1. In a medium saucepan or pot, mix all of the ingredients together.
2. On medium heat, bring the mixture to a boil, stirring often.
3. Turn down the heat to medium-low, allowing the mixture to simmer, still stirring often to make sure the mixture does not burn on the bottom.
4. Cook for 15-20 minutes or until the mixture has thickened.
5. Let it cool and serve either warm or cold with an extra sprinkle of cinnamon on top.
Good to know:
You may also add raisins or nuts to your recipe. Note, though, that these do not freeze well, so we recommend you whip up this basic recipe and add the mix-ins later.