Rice Pudding for a Crowd . . .

Even as I type, I have a big pot of Rice Pudding simmering on the stove. The reason for the occasion? I just went grocery shopping and brought home milk not realizing I had half a gallon at home so decided the older milk would become renewed as Rice Pudding. It is a favorite of my children and I like the fact that it is easy to put together and ignore except for a quick stir every now and then while the rice cooks and the while thing thickens.

 Rice Pudding for a Crowd
2 cups long-grained rice
6 cups whole milk but not less than 2% variety
1 1/2 cups granulated sugar

Mix this all into a large cooking pot with a lid. Bring to a strong simmer and turn down to very low and let it slowly cook. This could take up to 45 minutes to an hour depending on the type of rice you use, etc. When the rice has cooked through and the milk is thickened, remove from heat.

At this point, you can add cinnamon, diced apples, dried fruit, raisins, etc. I like to throw in a tablespoon of butter and a teaspoon or two of vanilla extract. A dash of brandy won't hurt, either. Stir in your chosen ingredient(s), cover, and let sit until you serve it. It is great hot, warm, or cold. It keeps in the refrigerator a day of two although it seldom lasts that long at my house.

Rice Pudding - a budget saver and all around good idea!

For me, the best comfort food ending to a family dinner is a dish of warm, homemade rice pudding. I used to make a baked version until I realized the creamy way it turned out before the baking, tasted much better. Cooking it on the stove top also frees up the oven for the main course. With all the preparations going on for Holy Week Services and Easter Sunday, it is nice to have a go-to recipe to end an evening meal. It is also quite good cold and for breakfast the next morning!

Stove-Top Rice Pudding
1 cup uncooked rice, not the quick-cooking variety, I like Uncle Ben's Rice
½ cup granulated sugar
3 cups milk
2 teaspoons vanilla
2 teaspoons cinnamon
Dash ground cloves

Combine the uncooked rice, sugar and milk in heavy-gauge cooking pan. Cook over a medium to high heat, stirring constantly until it comes to a boil. Immediately reduce heat, cover and simmer very gently (approximately 30 minutes) or until milk is just about all absorbed. It doesn't hurt to lift the lid and check frequently, especially if this is your first time out! Remove from heat, stir in vanilla and spices. Can be served hot, warm or cold. If you double the recipe, you may have some left over for breakfast!

If you are looking for a more substantial pudding with a fruity flavor, you can add a cup of coarsely chopped apples. Mix chopped apples with a dash of brandy or squeeze of lemon and a sprinkling of sugar before stirring into pudding after it has been cooked. A family that likes raisins would probably welcome a quarter cup of rum-soaked raisins dumped in when the pudding is set to cool down.

Remember that the apples and/or raisins go into the rice pudding after the pudding is cooked. If you put them in at the beginning, you will have a curdled mess!

Rice Pudding with Cinnamon Apples

A great favorite around here is Rice Pudding with Cinnamon Apples. There is something comforting about the creamy sweet rice and the tender bite of the apple chunks. The original recipe called for raisins but we prefer dried cranberries or neither one at all. Making it in the crock pot takes all the worry out of what to have for dessert!

Rice Pudding with Cinnamon Apples
2 1/2 cups cooked rice (I prefer a long-grain type, like Uncle Ben's rice)
1 1/2 cups whole milk
2/3 cup granulated sugar
3 eggs, beaten
3 tablespoons butter, mleted
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Dash of ground cloves
1/2 cup raisins or dried cranberries

Mix all the ingredients together and pour into a vegetable oil sprayed crock pot. Cover and cook on either low for 4-6 hours or 1-2 hours on high. Stir once or twice during the cooking time.

While your rice pudding is cooking:

2 apples
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 cup granulated sugar

Peel and dice the applies and mix with the other ingredients. Place in a small cooking pot and heat through until the apples release some moisture and start to get tender. You might need to add a bit of water. When the apples start to mush up a bit and resemble chunky applesauce, turn off the heat and set aside.

When the crock pot is finished with your rice pudding, turn it on warm and stir in the apple mixture, and serve. Leftovers need to be refrigerated and taste almost as good as the hot/warm rice pudding.

Stove-Top Rice Pudding

To my thinking, this is the ultimate comfort food on a cold evening! Actually, it is pretty comforting to make in the summer because you don't have to turn on the oven to prepare it. Just a note, I use a long grain rice so can't say what Jasmine or short grain rices will produce.

1 cup rice
3 cups milk
3/4 cup granulated sugar
2 teaspoons vanilla extract

Combine all ingredients in a heavy cooking pot. Gradually bring to a boil, stirring often to prevent burning. As soon as it reaches a boil, cover and turn heat down very low. Continue cooking until all the liquid has been absorbed and rice is tender. Remove from heat and add vanilla extract. Serve warm or cold.

A nice variation is a cup of chopped apple dredged in a teaspoon of cinnamon and a quarter cup of sugar. Stir in after pudding has been cooked.