Friday, March 2, 2012

Rice Pudding

Rice pudding is sweet, creamy, and comforting. You may be surprised to know that it is one of my favourite desserts even though it doesn't require baking at all. There are many variations of rice pudding and different techniques for making it, but this recipe is about as simple and quick as it gets! If you can manage to cook rice then you can make this dessert no problem! 


2 and 3/4 cups 2% or whole milk - Use vanilla almond milk to make this vegan or dairy-free
1/2 cups arborio rice - Arborio rice is a pearly-looking, round, Italian white rice that cooks up smooth and creamy without becoming too mushy. I love the texture it gives to rice pudding, but if you don't have any on hand then you can substitute short-grain white rice and you may have to adjust the cooking time.
1/8 tsp. salt
1/4 cup white sugar
1 tsp. vanilla extract
1/4 tsp. cinnamon, plus extra for garnish
1/4 cup raisins


In a medium, heavy-bottomed saucepan, combine the milk, rice, and salt. Place the saucepan over high heat and bring the mixture to a boil. Reduce the heat to medium to medium-low and simmer until the rice is tender, about 15-18 minutes. Stir frequently, using a rubber spatula or wooden spoon, to prevent the rice from sticking to the bottom of the pot.

When the rice is tender, remove from heat and add the sugar, vanilla, and cinnmon. Return the pot to the heat and cook until the rice pudding thickens, about 5 minutes. Remove from the heat and add in the raisins. Spoon the pudding into 2-3 serving bowls and cover the bowls with plastic wrap. Refrigerate the rice puddings for about 1-2 hours, then lightly sprinkle with additional cinnamon and serve chilled, or warm if you prefer.

This recipe makes 2-3 servings, but can be doubled to make more.

*Recipe adapted from Joy of Baking

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