Nostalgic Rice Pudding

With this whole social distancing all I want are comfort foods or foods I grew up loving. One of those desserts is rice pudding. I don’t know about you but there is something so warm and inviting, eating something so rich and creamy.

But with my Cecelia’s allergies and my food sensitivities finding a safe store bought rice pudding is just not an option. Well after years of not having it and having a little extra time on my hands this was the perfect time to create a safe and rich version to share and introduce to the family!

My first attempt was full of flavor but the texture was a bit less than desirable. To put it honestly, it was slightly crunchy… The rice refused to cook a hundred percent of the way with the method I tried. I let it simmer for a full ninety minutes yet there was still a bit of a crunch. My rich and creamy pudding of my childhood it was not.

It seems that throwing everything into the pot and hoping it’d all meld together this version doesn’t work. You need to cook the rice almost all the way per the instruction of your rice. When it is mostly cooked drain the water and put the rice aside.

Now add all the remaining ingredients into a medium pot.

Stir until everything is incorporated.

Turn heat onto medium and once at a rolling boil add the cooked rice.

Then set heat to low and let simmer until it becomes nice and thick.

Once everything is mixed well cover the pot and let sit for at least fifteen minutes.

You can now eat it warm or let cool and put in the fridge and eat it cold. I’ve always eaten it cold but it is also delicious warm. No matter how you eat it it will be gone before you know it and you will need to make more!