Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found in many continents especially Asia where rice is a staple.
Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the ingredients selected.
I had a taste for a really good rice pudding, and this one is a keeper!!! Can also be prepared without the cinnamon, and you also can add raisins at the end.. it’s all up to you.
Ingredients:
3/4 cup uncooked white rice
2 cups milk
1/3 cup brown sugar
1/4 teaspoon salt
1 tablespoon butter
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
1/4 teaspoon of cinnamon
Directions:
In a medium-sized, heavy-bottomed saucepan, bring the milk, rice, butter and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
In a small mixing bowl, add the brown sugar and then add a half cup of the hot rice mixture , a tablespoon at a time, vigorously whisking to incorporate.
Add the mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla and rum. Remove from heat . Decorate with cinnamon.
Serve warm or cold. Enjoy!
Cooking Without Limits 
Reblogged this on Dee's Yummy Recipes.
I love rice pudding and the addition of rum extract and brown sugar makes this one special.
Thank you
Rice pudding is an under-appreciated, easy dessert, so I’m glad you called it out, Lovely photo at top, too, and you are right about the recipe’s adaptability. I make a baked version with cooked brown rice, eggs from my chickens and almond milk, sweetened with honey and raisins. Great for those of us who want to sanely indulge a sweet tooth.
Sounds great. I will try your recipe in the near future
To give it an Indian touch – try adding crushed cardamom and saffron, leaving out vanilla, rum and cinnamon…it’s a common offering in temples and at home on special occasions
Sounds great! I will. Thank you
That’s an interesting way to cook rice pudding. In England, we usually bake it. Simply short grain rice, sugar and whole milk (with the cream). I don’t know what milk you have in Romania but most milk in UK is homogenised, meaning the cream is blended in and doesn’t separate, so if we want the cream separate we look for whole milk. Flavours are sometimes added before baking, ground nutmeg, vanilla, etc. and sometimes raisins or sultanas, but traditionally, and especially for children, we add a spoon of raspberry jam to each serving after cooking, so the children will stir it up and make pink rice pudding, ha ha. Of course, with baking you’ll get a golden browned “skin” on top, which is very desirable! but maybe the English have strange tastes.
The flavours I use now, mixed in before baking, are freshly ground cardamom seeds, removed from the pods first, and a small drop of rose oil essence. It smells wonderful.
Thanks for your blog.
Sounds great!