I can remember my mother making rice pudding when I was a little girl. Hers involved a bunch of time and a double boiler, and I’m entirely too impatient for that. I took a few recipes and married them together to make my own twist on rice pudding. This one follows my food rules and tastes amazing. This is great comfort food, or an amazing dessert for entertaining. Let me know what you think.
Easy Rice Pudding Recipe
- 3 C white rice cooked (I make extra whenever I make rice, just so I can make pudding)
- 3 C milk 1% works here, so does soy or almond milk - you dont need whole milk for this
- 1/2 C granulated sugar
- 2 Tbsp brown sugar
- 1 Tbsp butter
- 1 tsp good vanilla
- 2 tsp cinnamon divided
In a medium sized saucepan with a lid, combine cooked rice, milk, white & brown sugar and butter.
Cook at a low simmer for 20-25 minutes until most of the liquid is absorbed.
Remove from heat and stir in the vanilla and 1 tsp of cinnamon mix well, but gently
Pour into a serving dish that can go in the fridge and sprinkle the second teaspoon of cinnamon on top as a garnish.