Stovetop Rice Pudding
Adapted from The Moosewood Cookbook
Preparation time: 1 1./2 hours (most of which is for simmering)
Yield: 4 to 6 servings
1 cup short-grain brown rice
3 to 3 1/2 cups milk (plain soy milk will work)
1/2 to 3/4 teaspoon salt
4 to 5 tablespoons sugar, honey, or real maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
A dash of nutmeg
A handful of raisins
Up to 1 tablespoon fresh lemon juice
Extra cinnamon or nutmeg for the top
Sliced fresh or dried fruit
Chopped, toasted nuts
- Rinse the rice in a strainer. Drain it well, and transfer to a saucepan, and add the milk. Bring to a boil, cover, and lower the heat to the slowest possible simmer. Cook until the rice is very tender. This will take up to 1 1/2 hours.
- About 1 hour into the cooking, stir in the salt, sweetening, vanilla, spices, and optional raisins.
- If you want an extra thick and creamy rice pudding, transfer about 1 cup of the rice to a blender, add about 1/2 cup additional milk, and purée. Return this to the pot and mix well.
- Stir in lemon juice to taste, if desired, and adjust the sweetening to taste as well. If you like, you can sprinkle a very light dusting of cinnamon and/or nutmeg on top for a finishing touch. Serve at room temperature or cold, possibly topped with any of the optional toppings.