Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found in many continents especially Asia where rice is a staple.
Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the ingredients selected.
I had a taste for a really good rice pudding, and this one is a keeper!!! Can also be prepared without the cinnamon, and you also can add raisins at the end.. it’s all up to you.
3/4 cup uncooked white rice
2 cups milk
1/3 cup brown sugar
1/4 teaspoon salt
1 tablespoon butter
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
1/4 teaspoon of cinnamon
In a medium-sized, heavy-bottomed saucepan, bring the milk, rice, butter and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
In a small mixing bowl, add the brown sugar and then add a half cup of the hot rice mixture , a tablespoon at a time, vigorously whisking to incorporate.
Add the mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla and rum. Remove from heat . Decorate with cinnamon.
Serve warm or cold. Enjoy!