Mom’s favourite Rice Pudding

It’s my favourite too, but I thought I would let her have this one.

 

We discovered this recipe about 5 years ago in one of those Milk calendars that you get in the mail. It is very creamy and not too sweet. I like it because it is made on the stove and takes little effort. About 5 minutes to get it all together and then 45 minutes on the stove. Done!

 

Sometimes I like to make a quick strawberry jam to go along with this pudding. Take one pound of strawberries, cleaned and hulled, scrunch them up with your hand in a wide pan or use a potato masher. Add 1/4 cup sugar, mix well, bring to a boil and leave on medium heat for about 20-30 minutes. delicious.

 

Rice Pudding

 

1/3 cup short grain rice (medium works too)

4 cups milk (we use 2%)

2 tablespoons corn starch

1/3 cup sugar

1/2 cup cream (10% or 18%) *I use 10

1 tsp vanilla extract

1/2 tsp cinnamon

sprinkle of nutmeg

 

Place milk with rice in a heavy saucepan. Cook until milk just comes to a boil. Meanwhile mix the cornstarch & sugar and then whisk in the cream until the mixture is smooth. Whisk this mix into the hot rice/milk mixture.

 

Reduce heat to low. Cover. Cook gently 40-55 minutes or until the rice is thick and creamy. stir occasionally. When cooked, stir in the vanilla, cinnamon & nutmeg.

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