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Rice Pudding
This Rice Pudding recipe starts with dry rice and has plenty of whole milk, sugar, and cinnamon, just the way Wisconsin Supper Clubs serve it after dinner.
👥 8 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 1h 15m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●microwave
📝 Preparation Steps
1
In a large saucepan, bring water to boil. Stir in rice and salt. Cover and reduce heat to low. Simmer, stirring occasionally, until water is mostly absorbed, about 15 to ⏱️ 20 minutes.
water2 cups
2
Microwave milk until steaming (140 to 160 degrees), about 1 to ⏱️ 2 minutes. To the rice, stir in milk and granulated sugar and bring to a slow simmer.
milk (see note 2)4 cups
3
Cook, uncovered and stirring occasionally until mixture is thick, about ⏱️ 45 minutes (a spoon should be able to stand up in the pudding).
4
Remove from heat and stir in vanilla extract. Allow pudding to cool slightly before serving, or refrigerate until chilled to serve cold, about ⏱️ 2 hours. Dust with ground cinnamon.
Nutrition Facts
calories
225 kcal
fat Content
4 g
serving Size
0.5 cup
fiber Content
1 g
sugar Content
23 g
sodium Content
129 mg
protein Content
5 g
cholesterol Content
12 mg
carbohydrate Content
41 g
saturated Fat Content
2 g
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