Rice Pudding
A comforting and creamy dessert made from rice and milk, perfect for using up leftover rice.
Ingredients
Main Ingredients
- 1 cup rice Rinsed under cold water
- 4 cups milk For a creamier texture, you can use whole milk or a mix of milk and cream
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Topping (Optional)
- Cinnamon and sugar For sprinkling on top when serving
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear.
Cooking
- In a large pot, combine the rice, milk, sugar, and salt.
- Bring to a boil over medium heat, stirring frequently to prevent sticking.
- Once boiling, reduce heat to low and simmer for about 30-40 minutes, stirring occasionally, until the rice is tender and the pudding has thickened.
- Stir in the vanilla extract.
Serving
- Serve warm, sprinkled with cinnamon and sugar if desired.
Notes
Rice pudding can be stored in an airtight container in the refrigerator for up to five days. Reheat it before serving with a splash of milk if needed. Add raisins or other dried fruits for extra flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 8gFat: 6gSaturated Fat: 3gSodium: 170mgFiber: 1gSugar: 10g
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