Traditional Rice Pudding

Ingredients

• 1 cup long-grain white rice
• 4 cups whole milk (or a mix of milk and cream for a richer pudding)
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional, for flavor)
• 2 large eggs (optional, for a creamier texture)
• Raisins or other dried fruits (optional, for added texture and flavor)
• Ground nutmeg (optional, for garnishing)

Instructions

1. Rinse the Rice: Start by rinsing the rice under cold water to remove excess starch. This helps to keep the rice from becoming too sticky.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
3. Combine Ingredients: In a large saucepan, combine the cooked rice, 4 cups of milk, sugar, salt, and cinnamon (if using). Stir to combine.
4. Cook the Mixture: Heat the mixture over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pan.
5. Thicken the Pudding: Cook for about 20-25 minutes, or until the mixture thickens and the rice absorbs some of the milk. If you want a creamier texture, whisk together the eggs in a separate bowl and temper them by gradually adding a little of the hot rice mixture to the eggs, then stir the egg mixture back into the pudding.
6. Final Touches: Stir in the vanilla extract and any optional raisins or dried fruits. Remove from heat.
7. Serve: Let the pudding cool slightly before serving. It can be enjoyed warm or chilled. If desired, sprinkle with ground nutmeg before serving.

Tips

• If you prefer a creamier pudding, you can substitute part of the milk with cream or use half-and-half.
• For added flavor, consider infusing the milk with cardamom pods or lemon zest while heating, then strain them out before adding the rice.
• Leftover rice pudding can be stored in the refrigerator for up to a week. Just stir in a little milk to loosen it up before serving again.

Enjoy your traditional rice pudding!