Huskies Helping Huskies

Rice Pudding

Preparation Time: 1 hour

Estimated Cost: $5.00 - $7.50

Serving Size: 

Utensils:

• Small Pot

• Colander

• Measuring Cups

• Oven Mitts

• Rubber Scraper

• Wooden Spoon

• Serving Bowl(s)

Directions

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1. Rinse the dry rice by pouring it into the colander over a sink, washing it, and draining the excess water

2. 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

3. 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

4. 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

   1. 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

   2. If the rice is fully cooked, but too much water remains: you may drain the water using the colander

5. 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

6. 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

7. Remove the pot from the heat and let contents cool for 10-15 minutes. CAUTION: The pudding is very hot!

8. Pour the pudding into the small serving bowls using a rubber scraper. Refrigerate for at least 3 hours. (Optional: Sprinkle some cinnamon on top)

9. Enjoy!