I WAS fortunate to grow up around fabulous cooks. My mother and grandmother taught me to experiment with recipes, and we tried a lot of variations on this one. No matter how we chose to embellish it, it was always tasty. When I make this, it brings fond memories to mind. -Laura German, North Brookfield, Massachusetts
- 1 cup cooked long grain rice
- 1 cup milk
- 5 teaspoons sugar
- Dash salt
- 1/2 teaspoon vanilla extract
- Whipped cream, optional
- In a small saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat for 20 minutes or until thickened, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm; top with whipped cream if desired. Yield: 2 servings.
Originally published as Old-Fashioned Rice Pudding in Reminisce January/February 1999, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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