Prep 10 mins
Cook 2 hrs
I have had this recipe for many years and it is so good and creamy.The best rice pudding ever IMHO!
- Wash rice; drain.
- Add all ingredients together in a large sauce pot; bring to a boil.
- Turn heat to low and cook until thickened (about an hour and a half to 2 hours) stirring often.
- Pour into large bowl and sprinkle with cinnamon and sugar.
- Serve warm or chilled.
Gee i have to try this one, i love good rice pudding and have never made it myself, but i will try this receipe...Thanks!!!
Thank you so much for posting an EASY, yet delicious recipe. I cut your recipe in half for five servings, and it came out wonderful. Following the suggestions from previous comments, I added vanilla, cinammon and nutmeg. Also, the recipe called for a bit too much sugar for my taste, so I reduced it. I will definitely be making this again. Yum.
Great rice pudding. I had some whole milk I wanted to use up so I used that and just a pat of butter. I used sticky rice from the Asian market. Didn't know how much 1/2 pound was so I used 1 1/2 C. rice. Might use a little less than that next time. I also threw in a splash of vanilla, some nutmeg and a little cinnamon. I might cut recipe in half next time because it makes a lot. It tastes great warmed in the microwave with a little splash of milk and a dash of fresh nutmeg.