This is a delicious classic that's a nice way to use up leftover rice. We also like to dress it up with English toffee bits, chocolate and toasted coconut.
- 2 cups cooked long grain rice
- 2 cups whole milk
- 3 tablespoons plus 1 teaspoon sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream, optional
- In a large 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: 4 servings.
Originally published as Old-Fashioned Rice Pudding in The Taste of Home Cookbook 2006, p545
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