Traditional Rice Pudding
There is a reason why rice pudding continues to be a favorite dessert among many folks. The ingredients are simple, the baking is easy, and there is almost no clean-up afterwards!
- White rice, 1/3 c
- Sugar, ½ c
- Milk, 4 c
- Preheat oven to 300 F. In a casserole dish, combine the rice, sugar, salt, and milk; stir. Bake, uncovered, for a half-hour. Stir it again and bake another half-hour. Stir once more.
- Continue baking and check frequently to see when the rice gets plump (about another half-hour.) Stir and continue baking for another 10-30 minutes (keep checking and stirring until the rice is fluffy.)
- Remove the pudding from the oven once you see the milk is thick and the rice is puffy and prominent in the mixture. Allow the pudding to cool to room temperature (or chill it in the refrigerator) before serving.