• This recipe is creamy and yummy. I like it so much that I double it.
• 2 tablespoons unsalted butter
• 1/2 cup medium or short grain white rice
• 4 cups milk
• Pinch salt
• 1/2 cup sugar
• 1 teaspoon vanilla
Instructions
Preheat oven to 300 degrees. Heat butter in a 4 quart saucepan. When butter is frothy add rice and cook for a minute.
Slowly add milk, pinch salt, sugar, vanilla, and bring to under a boil.
Transfer to a 9 inch baking pan or casserole and set in oven.
Bake uncovered for 1 1/2 hours stirring every 15 minutes.
Then bake undisturbed for 30 minutes. Stir again and cook undisturbed for 30 more minutes. Total time 2 1/2 hours.
Variations: you can add heavy cream in the last half hour of baking. Or if you want a crusty topping, reduce sugar in recipe to 1/4 cup. Once out of oven, crumble brown sugar and butter over rice pudding and run the pudding under the broiler until melted and bubbly.
