Easy (and Healthy) Rice Pudding
When I made this last night, I told my kids: “this tastes like home!” I grew up eating rice pudding that my mom made. This version is a super simple and lighter version, where what you taste is the creamy and nutty rice along with the sweetness of the milk and a little vanilla. There are only a few ingredients here, so make it with your pantry staples. It is pure comfort food. I love to eat this warm, right after it is cooked, but it tastes great the next day as well.
- 1 Cup Medium grain white rice
- 2 Cups Water
- 5 Cups Milk
- 1/2 Cup Sugar
- 1 tsp Vanilla
- Handfull of Raisins optional
- Bring 2 cups of water to boil in a large saucepan. Once the water comes to a boil, add the rice and stir. Bring to a simmer, cover and cook until the water is almost gone.
- Add the milk and sugar and stir. Bring to a simmer again and cook uncovered, stirring frequently, to make sure that the rice is not clumping. Cook the mixture until the rice has broken down and become creamy and the milk has become one with the mixture. It should have a pudding-like consistency. Personal preference will determine how far you want to cook it – some like it more creamy/thin and others like it thicker.
- When you have determined it is finished cooking, remove from heat and add in the vanilla and stir in raisins or any other toppings, such as cinnamon, toasted nuts or other dried fruit.
*I use 2% milk and it turns out delicious and indulgent. You can of course use some half and half or whole milk.