Rice Pudding


3/4 cup medium grain rice or 3/4 cup long grain rice
1 1/2 cups water
1/4 teaspoon salt (heaping)
4 cups whole milk (I use 2%)
1/2 cup sugar
1/2 teaspoon vanilla

1 Bring rice, water and salt to a boil over med-high heat.
2 Simmer covered until water has been absorbed (approximately 15 minutes).
3 Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently–especially towards the end of cooking.
4 The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
5 DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
6 Remove from heat and stir in vanilla.
7 Turn into a bowl or cups.
8 You can sprinkle cinnamon on the top if you like.
9 COVER with plastic wrap directly on surface “IF” you don’t want a skin.
10 COOL.