Everyone sleeps on this one until they try it. Old-fashioned and soothing
This rice pudding is lovely just as it is, still warm from the saucepan, but it also plays nicely with other simple country favorites. A handful of fresh or thawed berries on the side brightens it up, and a few apple slices—maybe from a pan of fried apples or a simple baked apple—make it feel like the kind of dessert you’d get after Sunday supper. It’s also a nice ending to a hearty meal of meatloaf, roast chicken, or a big pot of bean soup, when you want something a bit sweet but not heavy. If you’re serving coffee after supper, a small cup of this pudding in a pretty bowl, with a dusting of cinnamon or nutmeg if you like, makes a cozy little plate that feels both homey and special.
Simple 4-Ingredient Stovetop Rice Pudding
Servings: 4
Ingredients
1/2 cup uncooked white rice (short- or medium-grain works best)
3 cups whole milk
1/3 cup granulated sugar
1 teaspoon vanilla extract
Directions
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