RICE PUDDING
 
 
Ingredients
  • ¼ cup + 2 tbsp long grain rice
  • 1 cup water
  • pinch salt
  • 3 cups milk
  • 2 tbsp sugar
  • ½ tsp vanilla
  • cinnamon, for dusting
Method
  1. In a medium pot, combine the rice, water and salt. Set it onto a low heat, cover it and let it cook for about 15 minutes, stirring occasionally, until most of the water is absorbed.
  2. Meanwhile, boil the milk in a small pot.
  3. Once the rice has absorbed the water, add the boiling milk to the rice. Stir, then add the sugar and vanilla, mixing well.
  4. Bring the mixture to the boil, then reduce the heat and let it simmer, uncovered, for about 45 minutes. Check on it and stir it frequently, particularly towards the end of the cooking time so it doesn't burn.
  5. Dust with cinnamon and serve. Whatever you don't eat warm, refrigerate. Makes 3 - 4 small serves and can be easily doubled (although you may need to allow longer for the rice to absorb the water).
  6. Keep refrigerated.
  7. NB: I don't like very sweet rice pudding, so if you do, up the sugar by 1 or 2 tablespoons.
Recipe by Butter Baking at https://www.butterbaking.com/2012/05/05/rice-pudding/