Simple Rice Pudding

October 2009
Simple Rice Pudding

by 123 people

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Makes: 4 servings

Prep: 5 mins

Cook: 25 mins

  • 3 cups milk
  • 2 cups cooked white rice
  • 1/2 cup raisins
  • 1/3 cup sugar
  • Ground cinnamon, generous pinch
  • Salt, generous pinch
  1. In a saucepan, combine 3 cups milk, 2 cups cooked white rice, 1/2 cup raisins, 1/3 cup sugar and a generous pinch each ground cinnamon and salt. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the milk is absorbed and the pudding is thickened, about 20 minutes. Serve warm or let cool, press plastic wrap onto the surface and refrigerate until chilled. Makes 3 1/2 cups.
Tip Store it:
  • Using a lightly dampened or oiled rubber spatula, spread the cooked rice in a thin layer on a wax-paper-lined baking sheet to cool. Divide into individual, 1-cup portions and put into resealable plastic bags. Refrigerate for up to 3 days or freeze for up to 1 month.
Tip Reheat it:
  • Place the refrigerated or frozen rice in a microwavable container, dampen one or two paper towels and drape over the top. Microwave on high for 1 to 2 minutes per cup.