Michelle’s Favorite Rice Pudding

My favorite rice pudding recipe is from Cook’s Illustrated. It’s pretty simple, and you can make a couple easy variations.

Michelle's Favorite Rice Pudding
Print Recipe
Servings
8 small portions
Cook Time
1:15 hours
Servings
8 small portions
Cook Time
1:15 hours
Michelle's Favorite Rice Pudding
Print Recipe
Servings
8 small portions
Cook Time
1:15 hours
Servings
8 small portions
Cook Time
1:15 hours
Ingredients
Servings: small portions
Instructions
  1. Bring 2 cups of water to boil in a large pan. Stir in the salt and rice, cover and simmer over low heat for 15 to 20 minutes. Make sure to stir it once or twice so it doesn’t burn or stick.
  2. Add the milk, half-and-half and sugar. Increase the heat to medium-high to bring it to a simmer, then reduce the heat to maintain a simmer. Cook until it starts to thicken, about 30 minutes.
  3. Reduce the heat and continue to cook for another 15 minutes or so. Make sure you stir, so that it doesn’t burn. It will be ready when the spoon is just able to stand up in the pudding.
  4. Remove the pudding from heat and add vanilla.
  5. If you want, you can add 1/2 cup raisins (or any other dried fruit or nut) and a teaspoon of cinnamon.
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