Old-Fashion Rice Pudding
I make this in the early mornings for an alternative to oatmeal. I like serving it with cinnamon and apple sauce. Rice pudding can be a lovely dessert warmed with berries, whip cream or sauteed apples in maple syrup. During those low blood sugar moments in the day, I give the kids a little cup of warmed rice pudding and apples to tie them over.
Can serve with some canned mandarin oranges or pineapple for a change.
Lovely with cinnamon and nutmeg.
In an uncovered saucepan over medium-low to low heat,
slowly cook (stirring occasionally to prevent sticking):
- 1/2 cup short grain rice
- 4 cups whole milk
- 1/4 cup brown sugar
- Teaspoon of vanilla
Cook until the rice absorbs most of the milk (approximately 50 minutes)
It should be runny thick like tapioca.
Store in air-tight container in fridge. Can serve warmed or cold.
Add more milk and warm if you would like consistency to be thinner.
