Easy Rice Pudding Recipe
To make rice pudding use your favorite milk and your favorite long-grain or medium-grain white rice. Enjoy both warm and cold!
Servings: 12 servings
Ingredients
- 6 cups milk
- 1 cup long-grain or medium-grain white rice
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ¾ teaspoon almond extract
- ½ teaspoon ground cinnamon
- ½ cup golden raisins
- ¾ cup slivered almonds I used honey roasted sliced almonds from Trader Joe's
- maple syrup or honey for drizzling, optional
Instructions
- Cook the rice in milk. In a medium heavy-bottomed pot, bring the rice, milk, sugar, and salt to a low boil over medium heat. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent the rice from sticking and burning to the bottom of the pot. The rice is ready when it is tender, but not mushy.
- Remove the rice from heat and stir in the almond extract, ground cinnamon, and golden raisins.
- Transfer cooked rice to a container and cover with plastic wrap. Allow rice to cool for 30 minutes at room temperature before transferring to the refrigerator to chill four hours to overnight.
- When ready to serve, top with slivered almonds, additional golden raisins and maple syrup or honey, if desired.
Notes
- The best rice to use: basmati, jasmine, long-grain white rice, or arborio rice.
- This recipe is gluten-free.
Nutrition
Calories: 177kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 101mg | Potassium: 301mg | Fiber: 1g | Sugar: 15g | Vitamin A: 250IU | Vitamin C: 0.2mg | Calcium: 176mg | Iron: 0.5mg
