Old Fashioned Rice Pudding

By lorik

You can use 2 percent low-fat milk here (the consistency will be looser) but not skim.

Ingredients

• 6 cups whole milk
• 1/2 cup (3 1/2 ounces) sugar
• 1/2 teaspoon salt
• 1/2 cup long-grain white rice
• 2 teaspoons vanilla extract

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Combine 5 1/2 cups milk, sugar, and salt in large saucepan and bring to boil over medium-high heat.

2. Stir in rice and reduce heat to low. Cook, adjusting heat to maintain gentle simmer and stirring occasionally to prevent scorching, until rice is soft and pudding has thickened to consistency of yogurt, 50 to 60 minutes. Stir in vanilla.

3. Transfer pudding to large bowl and let cool completely, about 2 hours, or let cool and refrigerate until cold, about 2 hours longer. Just before serving, stir in remaining 1/2 cup milk.

For lemony rice pudding: Add 1 teaspoon grated lemon zest when transferring to bowl to cool.

For cinnamon raisin pudding: Add 1 large cinnamon stick to the 1st step. Combine 1/3 cup raisins and 1/3 cup water in bowl; cover and microwave for 1 minute. Let sit until softened, about 5 minutes; drain. Add to pudding when transferring to bowl to cool.

For coconut pudding: decrease milk to 4 1/2 cups, add 1 3/4 cup canned coconut milk to 3 3/4 cup milk in step 1. Add 1/2 teaspoon cardamom when transferring to bowl to cool.