Rice Pudding
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Ingredients:
- 1/2 cup Arborio rice (or any short-grain rice)
- 4 cups whole milk (or a mix of milk and cream for a richer pudding)
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
- Pinch of salt
- 1 egg (optional
- for a custard-like consistency)
- Raisins or other dried fruit (optional)
Instructions:
Cook Rice: In a medium saucepan, combine rice, milk, sugar, and salt. Bring it to a simmer over medium heat, stirring occasionally to prevent the rice from sticking.
Simmer: Reduce heat and let it cook gently for about 25-30 minutes, stirring occasionally. The rice should absorb the milk and soften.
Optional Custard: If you want a creamier, custard-like pudding, beat the egg in a small bowl. Once the rice is cooked, take about 1/2 cup of the warm pudding and slowly add it to the egg, whisking constantly. Then, gradually stir the egg mixture back into the pan and cook for another 3-5 minutes, making sure not to boil it (to avoid scrambling the egg).
Flavor: Stir in vanilla extract and cinnamon (if using). If you like, add raisins or other dried fruits.
Serve: Remove from heat and let it cool slightly. It can be served warm or chilled.
Simmer: Reduce heat and let it cook gently for about 25-30 minutes, stirring occasionally. The rice should absorb the milk and soften.
Optional Custard: If you want a creamier, custard-like pudding, beat the egg in a small bowl. Once the rice is cooked, take about 1/2 cup of the warm pudding and slowly add it to the egg, whisking constantly. Then, gradually stir the egg mixture back into the pan and cook for another 3-5 minutes, making sure not to boil it (to avoid scrambling the egg).
Flavor: Stir in vanilla extract and cinnamon (if using). If you like, add raisins or other dried fruits.
Serve: Remove from heat and let it cool slightly. It can be served warm or chilled.