creamy rice, warm cinnamon and just a hint of sweetness - this rice pudding is the perfect quick & healthy weeknight treat!
the other night it occurred to me that helena had never had rice pudding. obviously that needed to change, because rice pudding is delicious - creamy and sweet with just a hint of cinnamon to warm the whole thing up. a bowl of cozy goodness. added to that, she loves all of the flavors involved (especially cinnamon - i mean, the girl can eat the stuff straight up). decision made - helena was getting rice pudding for dinner. sometimes you just need dessert for dinner, am i right?
rice pudding is one of those foods that i rarely eat, but when i do i'm reminded of just how tasty it is, and then wonder why i don't have it more often. tortilla chips are also in that category - yeah, random i know. i'm sure i ate rice pudding growing up, but it was never in the main treat rotation, and (probably because of that) my memory if it is a bit vague and hazy.
For some reason i've always thought of rice pudding as one of those old-fashioned, slow-cooked, heavy desserts. as it turns out that, rice pudding - our recipe, at least - is surprisingly healthy & easy to make - it comes together in under 30 minutes and there's not a bit of cream or butter, and only a generous 1/2 tsp of sugar - what's not to love?
this rice pudding is classic - nothing to distract from that cinnamon-laced, creamy rice. not even raisins (sorry dad). nothing but the basics. rich, hearty, comforting and completely craveable. and the best part? it comes together in a snap, making it the perfect weeknight treat! oh yeah, and just in case you were wondering, helena loved it.
recipe: classic rice pudding
- 1/3 c white rice - we used jasmine
- 1 1/4 c milk, any kind - we used organic 1% cow milk
- pinch of salt
- 1/4 tsp cinnamon - or to taste
- generous 1/2 tsp sugar - or to taste (maple syrup is also great here)
- 2 Tbsp raisins, optional
- in a small saucepan, combine the rice, milk, salt & cinnamon.
- cover, and bring to a simmer over low heat
- continue to cook, stirring occasionally until the rice is almost tender, about 10 minutes
- add the sugar and raisins (if using), cover and continue to cook until the rice is completely tender, 5 - 10 minutes more
- if at any point the rice has soaked up all of the milk, simply add a bit more (2 Tbsp at a time)
- when the rice is tender, remove from heat and let sit, covered tightly for 5 minutes.
- serve & enjoy!
h & s