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Rice Pudding

From Alfreda Sauer - Mt Carmel, ND - 1970s
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours

Ingredients
  

  • 8 cups milk
  • 1 ½ cups long grain white rice
  • ¾ cup sugar
  • ⅛ - ¼ teaspoon salt

Instructions
 

  • Place water in bottom half of double boiler and bring to a gentle boil. Meanwhile, add milk, sugar, and salt to top half. Stir until sugar is dissolved.
  • Add rice and stir frequently during first 30 minutes of cooking to break up clumps. Then stir occasionally until done. Total cooking time is usually close to 2-3 hours.
  • If desired, add 1 cup raisins during last 10-15 minutes of cooking.
  • Serve warm with cinnamon and light cream or milk.

Notes

BartClan Variation: Do not add raisins. After serving, top with fresh berries or peaches.
Milk can be heated in the microwave to speed up the cooking process.
Hinode rice works best. Do not use any variation of medium or short-grain rice or Japanese sticky rice.