Rice pudding

Posted in Sweet tooth

Here’s a simple and delicious recipe for rice pudding for four people, along with storage instructions:

Rice Pudding for Four

Ingredients:

  • 1/2 cup white rice (short-grain or long-grain)
  • 4 cups milk (whole milk or any plant-based milk for a vegan option)
  • 1/3 cup granulated sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • Raisins or chopped nuts for garnish (optional)

Instructions:

  1. Rinse the rice thoroughly under cold water.
  2. In a medium-sized saucepan, combine the rinsed rice and milk. Bring it to a gentle boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
  3. Once it starts boiling, reduce the heat to low and let it simmer. Stir occasionally to ensure the rice cooks evenly. This process will take about 25-30 minutes or until the rice is tender and the mixture thickens.
  4. Add the sugar, vanilla extract, ground cinnamon (if using), and a pinch of salt. Stir well to combine and continue simmering for an additional 5-10 minutes until the pudding reaches your desired consistency.
  5. Remove the rice pudding from the heat and let it cool for a few minutes.
  6. Serve the rice pudding warm or chilled, garnished with raisins, chopped nuts, or a sprinkle of cinnamon on top.

Storage Instructions:

  • To store any leftover rice pudding, allow it to cool completely. Transfer it to an airtight container and refrigerate for up to 3-4 days.
  • Before serving leftovers, you can reheat the rice pudding gently on the stovetop or in the microwave, adding a splash of milk if needed to adjust the consistency.
  • Avoid freezing rice pudding, as the texture might change once thawed.

This creamy and comforting rice pudding makes for a delightful dessert or even a cozy breakfast treat, and it stores well in the refrigerator for a few days!