English30 min
Rice pudding
Cooked rice and milk, thickened on the stove.
Keeps: Fridge 3d · Freezes. Cool rice quickly and refrigerate. Don't leave a warm pot on the counter overnight.
Prep5 min
Ingredients5
Cook25 min
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
231
Calories
925 kcal in this batch
Protein
8.4 g
Fat
3.9 g
Carbs
40.7 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Put the rice and the milk in a pot.
- 2
Simmer, stirring often, until it is thick, about 20 minutes.
- 3
Stir in the sugar, the cinnamon, and the salt.
- 4
It thickens more as it cools.
Cook's notes
This is cooked rice, not dry rice.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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