Grandma's Rice Pudding
This rice pudding recipe only takes a few minutes to put together and 30 minutes to cook. It has become one of Marilyn’s favorites and it’s a GREAT way to use all that rice that you have in your pantry.BONUS: I also give my 1 quart just-add-water rice pudding mix that keeps for years in your pantry and makes having a delicious dessert super convenient. See that recipe in the notes below.
Equipment
- 1 medium saucepan or pot (heavy bottomed pots work best)
- 1 set measuring cups and spoons
- 1 large mixing spoon
Ingredients
- 4 1/2 cups whole milk
- 1 1/2 cups water
- 3/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1 cup white rice (not instant or parboiled)
- 1 tsp vanilla extract
- 2/3 cup raisins (optional)
Instructions
- In a heavy bottomed pot, combine the milk, water, sugar, cinnamon and rice. Then stir to mix.
- Bring to an intense simmer (just below boiling) over medium heat, stirring often. Then reduce the heat to a steady simmer and continue cooking for 30-40 minutes stirring every few minutes to prevent sticking.
- When the rice pudding has the consistency of a thin oatmeal or porridge, remove from heat and stir in the vanilla extract. Add raisins, if using them.
- Spoon the pudding into individual ramekins, small containers or a large serving dish.
- Let the pudding cool slightly before serving or let cool to room temperature, cover and refrigerate until ready to serve. Refrigerate uncovered if you prefer a firm top of skin.
- Just before serving, garnish with cinnamon or brown sugar. Enjoy warmed or cool.
Video
Notes
To make the 1 quart just-add-water rice pudding mix:
Put into a 1 quart canning jar:
- 1 1/2 cup powdered whole milk
- 3/4 cup granulated sugar
- 1 cup white rice (not instant or parboiled)
- 1/2 tsp ground cinnamon
- Add 6 cups of water and follow the above instructions. Don't forget to add the vanilla and raisins at the end if available.