Rice Pudding
Ingredients
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½ Cup of Rice (Short Grain)
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1 ½ Cups Water
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2 Cups Whole Milk
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1/3 Cup Sugar
Optional ingredients
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1 tsp. Vanilla (Extract or Powder)
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Cinnamon
Preparation Time: 1 hour
Estimated Cost: $5.00 - $7.50
Serving Size:
Utensils:
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Small Pot
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Colander
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Measuring Cups
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Oven Mitts
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Rubber Scraper
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Wooden Spoon
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Serving Bowl(s)
Directions
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Rinse the dry rice by pouring it into the colander over a sink, washing it, and draining the excess water
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Pour the rinsed rice and 2 cups of water into the small pot and place on stove at high heat. Stir in salt with wooden spoon. Bring contents to a boil
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Cover and reduce the heat to medium low. Cook for 20 minutes. DO NOT LIFT THE LID or you will lose the steam that allows the rice to cook properly
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Check to see if the rice is ready. Rice should be thoroughly cooked and fluffy, having absorbed all the excess water. CAUTION: Hot! Blow on rice before taste testing
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If the water has absorbed but the rice is still too firm: add 2 tbsp. of water and return to low heat for another 5-10 minutes
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If the rice is fully cooked, but too much water remains: you may drain the water using the colander
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Stir in the whole milk, sugar, and optional ingredients to the rice in the pot using a wooden spoon. Cook on medium heat until it starts to boil. CAUTION: Contents tend to bubble up out of pot. To avoid the mess, stay close to the stove and stir continuously
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Reduce heat to low, and continue to cook while stirring often. This stage allows the pudding to thicken. Continue cooking for approximately 20-25 minuets, until the consistency is just slightly more liquid than one would want the pudding to be. The pudding will thicken further as it cools
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Remove the pot from the heat and let contents cool for 10-15 minutes. CAUTION: The pudding is very hot!
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Pour the pudding into the small serving bowls using a rubber scraper. Refrigerate for at least 3 hours. (Optional: Sprinkle some cinnamon on top)
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Enjoy!