Rice pudding can be pretty versatile. It can be eaten while it is still warm from the pot, or it can be placed into the refrigerator to chill for a cold treat. Rice pudding can be served as a dessert, eaten during snack time, or for some people, a good alternative to oatmeal in the mornings.
This creamy dish is not complicated to make at all. Many people have their own way of making rice pudding and inserting a variety of different ingredients to bring their dish to life. If you have never made rice pudding before but are willing to try, follow this simple recipe with these few ingredients that are probably already available in your kitchen.
- 4 cups of whole milk
- ½ cup of uncooked, long-grained white rice
- ¼ cup of white sugar
- 1 teaspoon of pure vanilla extract
- ½ teaspoon of nutmeg (or you can use ½ teaspoon of cinnamon, if preferred.)
In a large heavy saucepan, pour in the milk, rice and sugar. Cook in a medium heat on the stove, stirring occasionally to prevent burning. As soon as it starts to boil, lower the heat so the mixture can gently simmer for approximately another 40 minutes. Keep stirring occasionally to prevent the rice from sticking to the bottom.
When the rice pudding appears to be thickening up, remove the saucepan from the heat. Add and stir in the vanilla extract and nutmeg. The rice pudding can be served warm or it can be chilled in the fridge for a few hours. This recipe is enough to serve four people.
Additional tip: lightly sprinkle cinnamon on top of the rice pudding as an extra treat.