Rice Pudding

1 cup white basmati rice
1/4 tsp pure salt
3 & 3/4 cups whole milk
1 & 1/4 cups cream
2/3 cup natural sugar
1 & 1/4 tsp pure vanilla extract
1/2 tsp cinnamon, or nutmeg, or cardamom (or a combination)

• Bring 2 cups water to boil in a 3 quart pot.
• Stir in rice and salt.
• Cover and simmer over low heat, stirring once or twice until water is almost fully absorbed — 12 – 15 minutes.
• Add milk, cream, and sugar.
• Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer.
• Cook uncovered stirring frequently until mixture starts to thicken — about 30 minutes.
• Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking — about 15 minutes longer.
• Remove from heat and stir in vanilla and cinnamon (and/or other spices). Cool and serve at room temperature or chilled.

Makes 60 oz of pudding which is 6 – 10 servings, depending on portion size.

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SIDE NOTES:

~ I absolutely love rice pudding! Always have.  This recipe is very easy to make, but keep in mind that you do have to stick around the kitchen for a fair amount of time stirring every now and then (and more frequently toward the end of the cook time).  You need about an hour total.

~ I typically use 1/2 tsp of cinnamon to mix in, then sprinkle nutmeg over the top of each serving. If you’d like to make this dish reminiscent of the rice pudding you’d get at your favorite Indian restaurant, use ground cardamom (or a combination of cinnamon & cardamom).

~ As it’s cooking you may want to progressively lower the heat as the mixture becomes thicker & thicker. Make sure to stir it quite a bit so the bottom doesn’t burn.

~  Make sure the pot you use is at least 3 quart or you will overflow.

~  If you’re avoiding dairy, simply substitute coconut milk (regular, not “lite”) for the milk & cream.

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