Rice Pudding Four Ways
Try one of these delightful twists on the classic dessert.
- Total Time:
- Servings: 4
Source: Everyday Food, March 2004
For the Rice Pudding
- 6 cups milk
- 2/3 cup white long-grain rice
- 1/3 cup sugar
- 1/4 teaspoon salt
For the Coconut-Lime Variation
- 1/3 cup flaked sweetened coconut
- 1 teaspoon grated lime zest
For the Maple-Walnut Variation
- 3 tablespoons maple syrup
- 1/2 cup chopped toasted walnuts
For the Cinnamon-Raisin Variation
- 3/4 teaspoon ground cinnamon
- 1/2 cup raisins
For the Pistachio-Cardamom Variation
- 1/4 teaspoon ground cardamom
- 1/2 cup chopped toasted pistachios
Make the Rice Pudding
In a large saucepan, bring milk, rice, sugar, and salt to a boil. Reduce heat; simmer very gently, stirring occasionally, until rice is tender and mixture is reduced to 5 cups, 35 to 45 minutes.
Spoon pudding into one large or four individual serving dishes. Refrigerate until chilled, 2 hours.
In beginning of step 1, add coconut and lime zest.
In beginning of step 1, add maple syrup; stir in walnuts before chilling. Drizzle with more syrup.
In beginning of step 1, add 3 tablespoons maple syrup; stir in 1/2 cup chopped toasted walnuts before chilling. Drizzle with more syrup.
In beginning of step 1, add cinnamon; stir in raisins before chilling.
In beginning of step 1, add cardamom; stir in pistachios before chilling.