Rice Pudding Light

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring water to a boil in a heavy 3 quart saucepan.
  • Stir in raw rice and butter, cooking, uncovered, over medium heat for about 4-5 minutes, stirring occasionally, until water is absorbed and rice looks creamy.
  • Stir in milk and a small pinch of salt.
  • Bring to just a boil over medium high heat, stirring and watching your pot like a hawk so it doesn't burn or boil over -- the second it starts to bubble, remove from heat.
  • Reduce temperature to low, and return pan to the heat to cook, covered, about 30-50 minutes, stirring occasionally (cook less for creamier, softer pudding, longer for firmer pudding).
  • Stir in sugar to taste and vanilla.
  • Pour into serving cups or bowl, dust with some cinnamon or freshly grated nutmeg, and chill well.
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