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Rice Pudding Four Ways

Try one of these delightful twists on the classic dessert.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2004

Ingredients

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

Directions

Make the Rice Pudding

  1. 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.

  2. Spoon pudding into one large or four individual serving dishes. Refrigerate until chilled, 2 hours.

Coconut-Lime Variation

  1. In beginning of step 1, add coconut and lime zest.

Maple-Walnut Variation

  1. In beginning of step 1, add maple syrup; stir in walnuts before chilling. Drizzle with more syrup.

Cinnamon-Raisin

  1. In beginning of step 1, add 3 tablespoons maple syrup; stir in 1/2 cup chopped toasted walnuts before chilling. Drizzle with more syrup.

Cinnamon-Raisin Variation

  1. In beginning of step 1, add cinnamon; stir in raisins before chilling.

Pistachio-Cardamom Variation

  1. In beginning of step 1, add cardamom; stir in pistachios before chilling.

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