rice pudding

various dates

This is a very simple recipe (only 2 ingredients required) and yet, it produces one of the most popular desserts I can think of.

Some people like to add cinnamon and/or sugar while cooking the rice. I don't care for the cinnamon, and I prefer to add brown sugar when serving.

Use rice with at least 10-minute cooking time. The 5-minute rice doesn't seem to cook soft in milk.

This is what you need for 6 servings:

Pic1: rice pudding, 2 with cinnamon sticks

Combine the milk and rice in a 6 qt pot.
Optionally add 3 tbsp. sugar and ½ tbsp. vanilla extract.
Without sugar, there is less chance of burning. Also, some people prefer to add sugar after cooking.
Bring to a slow boil over low heat.
The longer this takes, the less chance of burning there will be.
When bubbling, reduce heat to the lowest setting that will still cause a slow bubbling.
Keep the mixture for 10-20 minutes (depending on type of rice) until the rice is soft and the milk has been mostly absorbed.
Pour into containers, let cool and then refrigerate until serving time.
Serve and enjoy.

2016-08-20

Pic2-4: rice pudding