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New York Times Rice Pudding Recipe

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Stop and Make This Rice Pudding The New York Times
Stop and Make This Rice Pudding The New York Times from www.nytimes.com

Description

Rice pudding is a creamy and sweet dessert that is loved by many. The New York Times rice pudding recipe is one of the best and most popular recipes available. This recipe is easy to make and requires only a few simple ingredients. The end result is a delicious and comforting dessert that is perfect for any occasion.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 1 cup of white rice
  • 2 cups of water
  • 2 cups of whole milk
  • 1 can of sweetened condensed milk
  • 1/2 cup of raisins
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of salt

Equipment

  • Medium-sized pot
  • Whisk
  • Spoon

Method

  1. Rinse the rice in cold water and drain it.
  2. Add the rice and water to a medium-sized pot and bring it to a boil.
  3. Reduce the heat to low, cover the pot, and let the rice simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
  4. Add the milk, sweetened condensed milk, raisins, vanilla extract, cinnamon, and salt to the pot.
  5. Stir the ingredients together and bring the mixture to a simmer.
  6. Cook for 30-40 minutes, stirring occasionally, until the pudding thickens and the rice is fully cooked.
  7. Remove the pot from heat and let the pudding cool for 10-15 minutes.
  8. Stir the pudding to combine the ingredients.
  9. Transfer the pudding to a serving dish and let it cool to room temperature before serving.
  10. Enjoy!

Notes

Rice pudding can be served warm or cold. It can also be refrigerated for up to 3 days.

Nutrition Info

  • Calories: 320
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 24mg
  • Sodium: 225mg
  • Carbohydrates: 57g
  • Fiber: 1g
  • Sugar: 41g
  • Protein: 9g

Recipe Tips

  • Make sure to rinse the rice before cooking it to remove any excess starch.
  • Stir the pudding occasionally while it is cooking to prevent the rice from sticking to the bottom of the pot.
  • If the pudding is too thick, add a little more milk to thin it out.
  • If you don't like raisins, you can leave them out or substitute them with another dried fruit.
  • You can also add other flavors to the pudding, such as nutmeg or cardamom, to give it a unique taste.

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