The Forked SpoonEasy Rice Pudding Recipe
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Ingredients
Serves 12- 3/4 cup slivered almonds (I used honey roasted sliced almonds from Trader Joe's)
- 3/4 teaspoon almond extract
- 6 cups milk
- maple syrup or honey (for drizzling, optional)
- 1 cup long-grain or medium-grain white rice
- 1/2 teaspoon ground cinnamon
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup golden raisins
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Steps
- Step 1
Cook the rice in milk. In a medium heavy-bottomed pot, bring the rice, milk, sugar, and salt to a low boil over medium heat. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent the rice from sticking and burning to the bottom of the pot. The rice is ready when it is tender, but not mushy.
- Step 2
Remove the rice from heat and stir in the almond extract, ground cinnamon, and golden raisins.
- Step 3
Transfer cooked rice to a container and cover with plastic wrap. Allow rice to cool for 30 minutes at room temperature before transferring to the refrigerator to chill four hours to overnight.
- Step 4
When ready to serve, top with slivered almonds, additional golden raisins and maple syrup or honey, if desired.
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Cook the rice in milk. In a medium heavy-bottomed pot, bring the rice, milk, sugar, and salt to a low boil over medium heat. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent the rice from sticking and burning to the bottom of the pot. The rice is ready when it is tender, but not mushy.
Source: The Forked Spoon
