5/5
(1 Votes)
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
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.
To do coconut rice pudding, in step 1 decrease milk to 3 3/4 cups and add 1 3/4 cups canned coconut milk. Optional added 1/2 tsp ground cardamom as it cools in step 3.