Easy Rice Pudding Recipe
To make rice pudding use your favorite milk and your favorite long-grain or medium-grain white rice. Enjoy both warm and cold!
Servings: 12 servings
Cook the rice in milk. In a medium heavy-bottomed pot, bring the rice, milk, sugar, and salt to a low boil over medium heat. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent the rice from sticking and burning to the bottom of the pot. The rice is ready when it is tender, but not mushy.
Remove the rice from heat and stir in the almond extract, ground cinnamon, and golden raisins.
Transfer cooked rice to a container and cover with plastic wrap. Allow rice to cool for 30 minutes at room temperature before transferring to the refrigerator to chill four hours to overnight.
When ready to serve, top with slivered almonds, additional golden raisins and maple syrup or honey, if desired.
Originally published October 21, 2018
- The best rice to use: basmati, jasmine, long-grain white rice, or arborio rice.
- This recipe is gluten-free.
Calories: 177kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 101mg | Potassium: 301mg | Fiber: 1g | Sugar: 15g | Vitamin A: 250IU | Vitamin C: 0.2mg | Calcium: 176mg | Iron: 0.5mg