Recipe: Rice Pudding
Monday, October 25th, 2010
Like all of my other recipes, this one is adapted from somewhere else, but I’ve been making it for so long I have no idea where anymore.
3 c. cooked rice (I use jasmine rice because that’s what I use for everything, heh)
3 c. milk
2/3 c. sugar (I find raw sugar gives it a richer flavor)
1/2 tsp. cinnamon, ginger and cardamon
dash nutmeg & cloves
1/2 c. raisins (if you add more than this, add more milk to compensate)
2 Tbl. butter
1 tsp. vanilla
Combine everything but the vanilla in a good-sized saucepan and cook on medium heat for ~25 minutes, or until it’s just starting to thicken, definitely thinner than you want for serving. Stir occasionally, and keep watch once it starts to simmer to prevent boilovers and messy stoves, not to mention scorched milk.
Remove from heat, add vanilla, let cool. Eat hot or cold, though I prefer it warm. It’ll completely solidify in the fridge, just stir in some milk if you want to thin it out for eating later.