Rice Pudding

This is just slightly sweet if you use the 1/2 cup of sugar called for the recipe, which is the way we like it.  If you like it sweeter, use 2/3 of a cup.  Our grandson said it tasted like candy that way!

You don’t want to overcook it, or it won’t be as creamy when it is chilled.  I find that 30 minutes of simmering is just right.  If serving it warm, you might want to let it sit for a few minutes to thicken up first.

Rice Pudding
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Rice Pudding
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Combine all ingredients in a large saucepan , except butter. You will want at least a 4 qt. saucepan.
  2. Bring to a boil and simmer, covered, for 30 minutes, or until the rice is soft and creamy. Stir occasionally to make sure that the mixture doesn't stick to the pan.
  3. When the rice is tender, add the butter and stir to melt. Remove from heat.
  4. You can serve this warm or chill it first. I like it just like this. My husband puts cinnamon and sugar on his.
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