Rice Pudding

Posted on: October 30, 2013

Rice Pudding

Recipe By: Everyday Food

I’m thinking about trying adding some sweetened condensed milk to this recipe.


1 cup Arborio rice
1/2 cup sugar
1/4 teaspoon coarse salt
4 3/4 cups whole milk, divided
1 1/2 teaspoons pure vanilla extract
1/4 cup heavy cream
Ground cinnamon, for serving


In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.

Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

This is from my group or a group I am in. It was posted by Terry P. another member. After she took it off the heat for the last time she added 1/4 C sweetened canned milk. 

I hope you all will like this and try it. I am going to make it too. 😉

love from Deb


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