Memories of Childhood Rice Pudding
- Ethnicity: American
- Base: Other
- Course: Dessert
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 6
Ingredients:
| Amount | Ingredient |
|---|---|
| 6 c | whole milk |
| 1/2 t | salt |
| 1/2 c | California Premium medium grain rice |
| 1/2 t | vanilla extract (preferably Mexican) |
| 1/2 c | sugar |
| 2 pn | grated nutmeg (optional) |
Directions:
1| Place the milk and rice in a heavy medium pot or in a double boiler over medium-high heat. If using a pot, bring almost to a boil, stirring occasionally to prevent sticking, then simmer over low heat, stirring occasionally, until the rice is well softened, about 35 minutes. If using a double boiler, cook, stirring occasionally, until the rice is softened.
2| Preheat the oven to 350 degrees F. Transfer the rice and milk mixture to a 2-quart ovenproof casserole and stir in the sugar and salt. Bake in the center of the oven, uncovered, for 30 minutes.
3| Stir the pudding with a wooden spoon, stirring in any crust that has formed, then stir in the vanilla and the optional nutmeg. Continue to bake for another 45 minutes, without stirring. A golden brown crust will form. Turn off the heat and let the pudding stand in the oven for another 15 minutes. Serve warm, or at room temperature, plain or with a little cream.
Alternative
For a touch of color and tartness, toss a small handful of dried sour cherries or cranberries when you add the vanilla.