Sunday, December 2, 2012

Rice Pudding

Rice Pudding   - America's Test Kitchen

Serves 4 to 6

You can use 2 percent low-fat milk here (the consistency will be looser) but not skim.


1. Combine 5 1/2 cups milk, sugar, and salt in large saucepan and bring to boil over medium-high heat.
2. Stir in rice and reduce heat to low. Cook, adjusting heat to maintain gentle simmer and stirring occasionally to prevent scorching, until rice is soft and pudding has thickened to consistency of yogurt, 50 to 60 minutes. Stir in vanilla.
3. Transfer pudding to large bowl and let cool completely, about 2 hours, or let cool and refrigerate until cold, about 2 hours longer. Just before serving, stir in remaining 1/2 cup milk.

Flavor variations: coconut milk, lemon, cinnamon, orange, cardamom, raisin. 

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