My Aunt Janice was the best at making all kinds of sweet treats and dessert. You could almost bet your life that there was going to be something fresh to scarf down no matter what day of the week you walked into her house. She loved to cook for us too, which made it nice for everyone. Sometimes I think my mom would take us over there just for the desserts! She wasn’t much of a baker… she could cook, but desserts weren’t really her thing.
One of the dishes that I always went pretty crazy over was her rice pudding. It actually took me a few times to even get up enough nerve to try it. I was never a big fan of rice to start with, so this seemed a little strange to me. After some convincing though, I gave it a shot, and I loved it.
When I found this recipe on All Recipes, I couldn’t believe how simple it was. I recalled Aunt Janice working really hard to get her rice pudding just right. This one was really easy, and my kids loved it right off the bat.
Not only is this nice for the family, it’s the perfect potluck dessert. Everyone likes rice pudding, well almost everyone, but it doesn’t seem like people want to spend the time to make it anymore. Now that you know how easy it can be, you can be the one that saves the day! You can rest assured that you will be walking out of your event with a bowl that has been completely cleaned out. You may even have to share your recipe with a few of your friends! Check out what they are saying about this recipe over at All Recipes:
“…it’s a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.”
Make this for your kids for an afternoon snack. You might be surprised at how much they like it!
- 1/2 cup Uncle Ben’s uncooked long-grain white rice
- 1/4 teaspoon kosher salt
- 1 cup water
- 1/4 cup Domino white sugar
- 1 1/3 cups milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 1 large egg yolk
- 1 tablespoon Land O’ Lakes cold butter
- 2 tablespoons dried cherries, chopped
Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.