Rice Pudding
Family Fans
While I am a fan of rice pudding, my family is not so much. When I have a lot of milk that needs to be “used up before it spoils”, rice pudding is a good option as well – as tapioca. Dave much, much prefers tapioca. I will not even tell you how much of a double batch he consumed the other evening, first at dinner and then at bedtime.
He had a choice of rice pudding or tapioca because I had a gallon of milk to use up “before it spoiled.” I used it up, too, and it didn’t spoil. I made this rice pudding while the tapioca was on the other burner.
The nice thing about this recipe is that you can use whatever portion of milk, so if you are low in milk or have excess, you adjust the proportions accordingly.
Options in the rice pudding recipe
Some folks are fans or cinnamon and raisins. Others are not. Therefore you adjust the recipe according to the palates of your family. You can use a cinnamon stick during cooking, or you can omit that and add cinnamon at the end. You can skip the cinnamon altogether. I have added blueberries to rice pudding and I like it, but you might not. Add the blueberries at the end once you are done cooking the rice.
About rice
Rice is a cereal grain that is high in carbohydrates – which gives you energy. It can also increase your blood sugar. White rice is more processed than brown rice, so it is not a whole grain. I have never tried this recipe with brown rice. If you decide to try it, let me know!
The recipe
Rice Pudding
Ingredients
- 4 cups milk
- 2 cups water
- 2/3 cup granulated sugar
- 1 cup long grain rice
- 1 tsp vanilla extract
- 3/4-1 cup raisins - or more
- 1 stick cinnamon (3-4 inches) OR cinnamon powder
Instructions
- In a heavy kettle or sauce pan, combine milk, water, sugar, rice and cinnao=mon stick (optional)
- Over medium heat, stir together and bring to just below boiling
- Reduce the heat (like you would regular rice) and continue to cook
- Stir frequently until the rice is tender - 30-45 minutes. Be sure to keep rice from sticking to the bottom of the kettle
- Continue until the rice is done and there is still some liquid left.
- Remember that the rice will thicken as it cools
- Remove the cinnamon stick (if you added it)
- Stir in vanilla
- Add raising (optional)
- Place in individual bowls or ramekins OR put in a large glass serving dish
- Just before serving, sprinkle cinnamon on top (optional)
- Serve warm or cold.
