Classic Rice Pudding
Hey friends. I don’t know what’s wrong with me this week. It might be the fact that I’m cutting down on my caffeine (So rude. And yes I know I’ve done it to myself.), or that I haven’t slept great all week, or maybe I’m coming down with another cold (really hope not…), but I’m feeling absolutely shattered this week. Honestly, all I want to do is lay on the couch and play words with friends. (Have you guys played? I love it. Even though I always get my butt kicked. Looking at you Rich and Cole.)
Rather then continuing to whine at you about how I feel, I figure we’ll get right to the recipe. And I’ll go order some Chinese for dinner and head back to the couch. (Hey even food bloggers gotta order take out sometimes.) Yes. It’s a plan. Couch for me. Awesome, creamy rice pudding recipe for you (Great for Christmas dessert! Also great for I really, really, need desert now and there’s rice leftover from dinner moments! Maybe even good for breakfast. That’s terrible isn’t it? But I’d totally do it.) I think it will be a win win all around. We’ll talk more next week. Happy weekend!
Classic Rice Pudding– Serves 4-6. Recipe adapted, barely, from Erica on All Recipes.
- 1 and 1/2 cups cooked white rice
- 1/3 cup heavy cream
- 3 teaspoons vanillia extract
- Combine the rice, cream, 1 and 1/2 cups of the milk, sugar, salt, and vanilla in a medium sized sauce pan. Heat the pan over medium heat until most of the liquid cooks off and a thick, creamy porridge is formed. This should take 15-20 minutes.
- Add the last 1/2 cup of milk and stir well. Cook for an additional 2-5 minutes until the desired consistency is reached, stir frequently to prevent burning. The longer you leave the pudding on the heat the less runny it will become. Serve hot, garnish with mint, fresh berries, or dried fruit like raisins or cherries, if desired.