Ingredients:
1 quart whole milk
1/2 cup white rice, rinsed
1/2 cup sugar
1/2 teaspoon vanilla
Dash of sea or Kosher salt
Recipes
Recipe Corner: Rice Pudding
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Cinnamon, ground ginger, lemon zest
Fresh whipped cream, slivered almonds
Instructions:
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 http://www.thearmeniankitchen.com/
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