April 08, 2004

Recipe: Vanilla Spice Stovetop Rice Pudding

1 c rice (I used Basmati, but I'd think any rice would work)
2 c water
1.5 c milk
6 tblsp butter
.5 c sugar
1 tsp vanilla extract
cinnamon and nutmeg to taste

Cook rice and water just like you normally would. When rice is almost done, add the rest of the ingredients. (I usually add them in the order they're listed.) Simmer uncovered, stirring frequently, until it reaches your desired consistency. Serve hot or chill. Yes, it's really that simple!

Variations: Great hot or cold. It's a natural for raisins if you like them. (I don't, so I've never tried that.) I like it with sliced strawberries and I'm sure other fruit would be good too. Try it with nuts as well. If you're avoiding white sugar, or just for a change, try honey, maple syrup, or brown sugar instead. (I'm planning to try those soon, but I've seen them in other rice pudding recipes so I'm pretty sure they'd work.) This is really versatile--try whatever you want!

Comments: This is one of the ultimate comfort foods, up there with macaroni and cheese, grilled cheese, and ice cream, for me at least. (Hmm, are we sensing a dairy trend here?) I've eaten it for practically every meal at one time or another--dinner, dessert, breakfast, snack. I'm sure it would work for lunch as well. ;-) I just had it hot for dinner with strawberries, and I'll probably have it cold for breakfast with the rest of the strawberries, and perhaps as an after-work snack tomorrow too. It's super-easy and seems rather impressive for the amount of work that goes into it. Yum!

Posted by Kat at 08:24 PM | Comments (120) | TrackBack