Milk Rice

"This is a delicious rice dessert."
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
photo by *Parsley* photo by *Parsley*
photo by Nimz_ photo by Nimz_
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by SusieQusie photo by SusieQusie
Ready In:
35mins
Ingredients:
6
Serves:
6-8
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ingredients

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directions

  • Bring water to a boil in a large saucepan. Wash the rice and drain it. Add the rice to the boiling water, and cook for 5 minutes.
  • In a separate saucepan, bring the milk to a boil over medium heat.
  • Remove the cooked rice and drain it. Slowly drop the rice into the boiling milk. Lower the heat and add salt, vanilla bean, and sugar. Cover and simmer 15 - 20 minutes, stirring occasionally, until the milk is absorbed. Add more milk, if necessary for a tender rice.
  • Serve warm, cold or room temperature - your preference.

Questions & Replies

  1. is this good to eat because i have never tried it before
     
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Reviews

  1. This came out nice and creamy! I used honey in place of the sugar and added equal amounts. My husband loves rice pudding, so thank you! Made for ZWT4.
     
  2. My sweet tooth got in the way here and I really felt it needed to be sweeter. I subbed honey for the sugar in equal quantity. My son loved it. I can see myself making it this way again but I would use sugar as per the recipe and perhaps a bit of butter. It would be quicker than my rice pudding which takes a few hours in the oven. I did add a bit of cinnamon to add some flavour. It did smell lovely while cooking. This was made for ZWT4. Thanks for sharing your recipe.
     
  3. My kitchen smells wonderful from the simmering vanilla! This reminds me a little of my mom's rice pudding. I used arborio rice and replaced the sugar with honey (for the ZWT African dessert challenge). I was afraid to use skim or lowfat milk so I used whole. Great success! The amount of milk listed worked out perfectly for me; no extra was needed. And it really is good warm or cold. Thanx for sharing!
     
  4. Very tasty, perfect for a cool night or breakfast! We used Grade B maple syrup instead of sugar (6 TBSP) and also let each person pick a spice to put on their bowl -full (cinnamon and nutmeg are both great choices!)
     
  5. More applause from me. I did add the grating of nutmeg another reviewer mentioned. Yum!
     
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Tweaks

  1. I strongly recommend to add orange skin, cinnamon and clove while cooking with the milk.
     
  2. This food is amazing. I recommend eating it with some cinnamon like in the upper picture. It tastes so good with some extra cinnamon :)
     
  3. This came out nice and creamy! I used honey in place of the sugar and added equal amounts. My husband loves rice pudding, so thank you! Made for ZWT4.
     
  4. My sweet tooth got in the way here and I really felt it needed to be sweeter. I subbed honey for the sugar in equal quantity. My son loved it. I can see myself making it this way again but I would use sugar as per the recipe and perhaps a bit of butter. It would be quicker than my rice pudding which takes a few hours in the oven. I did add a bit of cinnamon to add some flavour. It did smell lovely while cooking. This was made for ZWT4. Thanks for sharing your recipe.
     
  5. My kitchen smells wonderful from the simmering vanilla! This reminds me a little of my mom's rice pudding. I used arborio rice and replaced the sugar with honey (for the ZWT African dessert challenge). I was afraid to use skim or lowfat milk so I used whole. Great success! The amount of milk listed worked out perfectly for me; no extra was needed. And it really is good warm or cold. Thanx for sharing!
     

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