This is my mom’s recipe for Rice Pudding. My mom has always made her rice pudding with milk and ever since I was a little girl, I’ve always loved it. It’s the best I’ve ever tasted and it gets rave reviews from everyone I serve it to. If desired, sprinkle with nutmeg, cinnamon or simply garnish with fresh berries. Comfort food at its finest.
1 cup short/medium grain rice
8 cups whole milk
1/4cup – 1⁄2 cup sugar
1 tsp. vanilla
Fresh berries (for garnish)
***The secret to any rice pudding is the timing of the sugar. It must not be added until the rice is thoroughly cooked otherwise it will forever remain hard.
***Do not make the mistake of using long grain rice the pudding will just not be the same!
In a large heavy pot, bring milk to boil over med heat.
Add washed rice. Mix with a spoon. When the milk boils again, reduce heat to low and cook 35 to 40 minutes, stirring frequently to prevent rice hangs- especially towards the end of cooking.
The pudding is done, when rice and milk are well combined and turned into thick porridge-like consistency.
Add in sugar and let it simmer for another 5 minutes.
Remove from heat and stir in vanilla.
Pour into a bowl or cups.
Sprinkle cinnamon on the top if desired.
COVER your little serving bowls with plastic wrap “IF” you don’t want a skin.
COOL. Serve with fresh berries.
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