Recipe Corner: Rice Pudding



1 quart whole milk

1/2 cup white rice, rinsed

1/2 cup sugar

1/2 teaspoon vanilla

Dash of sea or Kosher salt

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Cinnamon, ground ginger, lemon zest

Fresh whipped cream, slivered almonds


Place the milk, rice, sugar, vanilla and salt in a large pan, stir, and bring to a slow boil.  Lower heat and cook for 25-30 minutes, stirring until the rice is cooked and pudding thickens.

Remove pan from the heat and cool slightly.  Transfer to a serving bowl and serve warm or cold sprinkled with cinnamon, ground ginger, or fresh lemon zest.  Garnish with fresh whipped cream and slivered almonds, if desired.

Serves 6.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


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