rice pudding Recipe

Military Coupon Savings

rice pudding

Name: Jennifer Miller
Base: Falls Church
Recipe: 3⁄4 cup medium grain rice or 3/4 cup long grain rice 1 1⁄2 cups water 1⁄4 teaspoon salt (heaping) 4 cups whole milk (I use 2%) 1⁄2 cup sugar 1⁄2 teaspoon vanilla cinnamon DIRECTIONS Bring rice, water and salt to a boil over med-high heat. Simmer covered until water has been absorbed (approximately 15 minutes). Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking. The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled. Remove from heat and stir in vanilla. Turn into a bowl or cups. You can sprinkle cinnamon on the top if you like. COVER with plastic wrap directly on surface "IF" you don't want a skin. COOL.