I've never been a huge fan of most puddings, but I was desperate here people, so I started looking up recipes for rice pudding. I could never recall having ever eaten in, so I thought, what the heck? But as I was going through the many different ways of making this dessert, I was struck by how often it involved a long cook time and/or really specific ingredients, not to mention more sugar than I really wanted to eat.
I was initially disappointed by these findings, but I was determined to make a recipe that worked for me; after a few trials, I've landed on this version that I really enjoy!
1/2 cup rice (nothing fancy,just your basic long or short grain rice!)
1 1/2 cups milk or milk substitute (I used almond milk)
1/2 cup heavy cream (this isn't necessary, but I like the thicker consistency. If you prefer to go without, just replace with whatever milk you used)
3 tablespoons sugar (If you plan on serving this with a sweet sauce like caramel, you can scale this back to 2 tablespoons)
Pinch of salt
Optional: vanilla, cinnamon, nutmeg, raisins, nuts, etc.
Once the rice is properly cooked, lower the temperature to the lowest setting possible and continue to cook for another 20 minutes, stirring frequently so that the grains don't stick and the liquid is fully incorporated. When it's ready, the liquid should be quite heavy and stick to the rice, not puddle in the pot.
With much love,