Rice pudding, for bizarre reasons unknown to me, seems to be the recipient of a lot of criticism in the dessert world. From my own observations, folks seem to either love it or despise it, with absolutely zero middle ground, and as someone who has always tremendously enjoyed it, I can not fathom why so many people pull their nose up at the idea of it. Sure, it might not be the most aesthetically pleasing thing to gaze upon, but it tastes damn good, and that’s what really matters in the grand scheme of things, anyway.
My dad has always loved rice pudding, so perhaps that is where my liking for it stems from. I enjoy mine with some brown sugar and cinnamon, and sometimes a few chocolate chips, but to each their own.
I thought I would share a recipe to make rice pudding from scratch, and this recipe comes from allrecipes.com. Check it out.
“Creamy Rice Pudding
“Ingredients
- 1 ½ cups cold water
- ¾ cup uncooked white rice
- 2 cups milk, divided
- ⅓ cup white sugar
- ¼ teaspoon salt
- 1 large egg, beaten
- ⅔ cup golden raisins
- 1 tablespoon butter
- ½ teaspoon vanilla extract
“Directions
- Gather all ingredients
- Bring water in a saucepan to a boil over medium heat; stir in rice. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
- Combine cooked rice, 1 ½ cups milk, sugar, and salt in a clean saucepan; cook over medium heat, stirring often, until thick and creamy, about 15 minutes.
- Stir in remaining ½ cup milk, egg, and raisins; cook 2 minutes, stirring constantly. Off heat, stir in butter and vanilla extract until combined.
- Serve warm,” the recipe explains.
I figured the process would be far more complicated, so I was pleased to read it isn’t as labour-intensive as I suspected. Try your hand at making your own rice pudding and let me know how it goes in the comments.
Also, the raisins are not obligatory.
Photo by Deryn Macey on Unsplash
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