Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners.
With a little investigation, I found that there are two basic ways to make rice pudding—baking or boiling.
Then there is my father’s way, which is take some cold white rice, add some cream, sugar, and cinnamon. Mix and eat. Dad has been making rice pudding this way my whole life, but dad’s method has never appealed to me that much, so boiling or baking it would have to be.
The first recipe I tried called for 3/4 cup of heavy cream for a recipe that only served 2 people. Yikes! Too rich, couldn’t eat it. (Ever notice that recipes 20 years and older can be a bit heavy on the cream and butter?) A couple of adjustments later, I settled on this recipe, using the boiling method. It is especially tasty with raisins.
Rice Pudding Recipe
Serves 5 — Serving size is 1/2 cup
Ingredients
6 cups - water
2 - Cinnamon sticks
1 cup - rice
3 cups - skim milk
2/3 cup - sugar
1/2 teaspoon - salt
Directions
Put the water and cinnamon sticks into a medium saucepan. Bring to a boil.
Stir in rice. Cook on low heat for 30 minutes until rice is soft and water has evaporated.
Add skim milk, sugar and salt. Cook for another 15 minutes until it thickens.
Serve warm or cold.
