Rice Pudding

1 hour 5 min prep

Change to: servings US Metric

3/4	cup medium grain rice or long grain rice
1 1/2	cups water
1/4	teaspoon salt (heaping)
4	cups milk (I use 2%)
1/2	cup sugar
1/2	teaspoon vanilla
	cinnamon
Note	1 cup dry rice = 3 cups cooked, so you could use 2 ¼ leftover rice and skip steps 1 and 2.
	** OR **
1	cup (heaping) cooked rice
1/8	tsp dash salt
2	cups milk
¼	cup sugar
1/2	teaspoon vanilla
	cinnamon

•  
• < 60 mins Puddings & Mousses
• Low Protein Puddings & Mousses
• Medium-grain rice Puddings & Mousses
• Historical/Traditional Puddings & Mousses

1. stir together milk, sugar, and salt and cook uncovered over medium heat for 30-40 minutes, stirring frequently especially towards the end of cooking.
2. the pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
3. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
4. remove from heat and stir in vanilla.
5. turn into a bowl or cups.
6. You can sprinkle cinnamon on the top if you like.
7. COVER with plastic wrap
8. COOL.