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Old-Fashioned Rice Pudding

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The Old-Fashioned Rice pudding is creamy and sweet with the perfect texture. This old-time favorite dessert can be made with just a few ingredients and patience.

This Old-Fashioned Rice Pudding is just as good as the KozyShack Rice Pudding I buy in the supermarket, but it’s even better because it’s made with all-natural ingredients. This is the stovetop version, with just the right amount of sweetness. The milk is cooked down to produce the majority of the sweetness. Only 1/2 cup sugar is used.

You must wait at least 50 minutes for the right texture and thickness. You’ll know it’s ready when it has the consistency of yogurt. The mixture will continue to thicken as it cools. To loosen up the surface, add more milk before serving.

You don’t need to buy short or medium grain. This Old-Fashioned rice pudding cooks perfectly with long grains.

This fantastic dessert only requires five ingredients: long-grain rice (long-grain rice, milk, sugar, and salt), vanilla extract, and salt.

This rice pudding’s secret is to use a high proportion of rice to milk (6 cups). It may seem impossible to thicken it up, but it does.

You can add some raisins or cinnamon to this Old-Fashioned Rice Pudding for an extra touch of flavor.

Old-Fashioned rice pudding

The Old-Fashioned Rice pudding is creamy and sweet with the perfect texture. This old-time favorite dessert can be made with just a few ingredients and patience.

Ingredients

  • Divide 6 cups of whole milk into equal parts.
  • Half a cup of sugar
  • Half a teaspoon of salt
  • Use a half cup of long-grain white rice.
  • Vanilla extract two teaspoons
  • Ground cinnamon is optional

Instructions

  • Combine 5 1/2 cups of milk, sugar, and salt in a large pan. Bring to a rolling boil over medium-high heat.
  • Reduce heat to low and stir in the rice. Adjust the heat to a gentle simmer.
  • Cook for 50-60 minutes, stirring occasionally. The mixture should be thickened to the consistency of yogurt.
  • Remove from heat once reduced, and add vanilla.
  • Refrigerate after cooling. Just before serving, add the last 1/2 cup of milk. If desired, sprinkle with cinnamon.

 

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