Sort ingredients
dawnb6457
QR Code
Listen
Pdf
In a large saucepan, combine 5 ½ cups milk, sugar, and salt. Bring to a boil over medium-high heat.
Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.
Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken up to consistency of yogurt.
Once thickened, remove from heat and stir in vanilla.
Let cool and then refrigerate. The last ½ cup milk is stirred in just before serving. Sprinkle with cinnamon if desired.
(I used generous 4 cups of half and half, ¼ tsp salt, generous ½ cup rice and ½ cup sugar)(can add more milk if necessary while cooking and I don't add more milk when serving)
This is the rice pudding my grandma Minor made, she used the cream/milk from the cows they milked. I saved the recipe just to get basic ratios. I remember when Grandma made it she just put in a bunch of rice, milk/cream and sugar and cooked it adding milk/cream until it was as thick as she wanted it.