Printer Friendly Page Pin It Rice Pudding meets all the criteria of a comfort food. That is, it evokes feelings of nostalgia, it is simple to make, uses the most basic of ingredients (milk, rice, and sugar), and tastes good. Looking back to Roman times, Alan Davidson in 'The Oxford Companion to Food' tells us that rice puddings were not eaten daily but were considered a medicine to be used as a cure for upset stomachs. Interestingly enough, although sweetened milk is the basis for all rice pudding recipes, country and culture does influence what type of milk was (is) used and also what spices (nutmeg, mace, and cinnamon) and flavorings (such as rose water, vanilla, orange and lemon peel) are added to the pudding. Related Recipes You May Like Banana Pudding Butterscotch Pudding Chocolate Pudding Tapioca Pudding Lemon Sponge Pudding Bread Pudding Rice Pudding: In a medium heavy bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil. Reduce the heat to medium to medium-low and simmer until the rice is tender (about 25 minutes). Stir the milk mixture frequently using a heatproof rubber spatula or wooden spoon to prevent the rice from sticking to the bottom of the pan. When the rice is tender (al dente) remove from heat and add the sugar, vanilla extract, and ground cinnamon. Return to heat and cook until the rice pudding thickens, about 5 to 10 minutes. Remove from heat and add the raisins. Spoon the pudding into your serving bowls and cover with plastic wrap. If you want a film or skin on the puddings, allow them to cool before covering with plastic wrap. Refrigerate until serving time, about 1 to 2 hours. If desired, garnish with lightly sweetened whipped cream. Makes 2 to 3 servings. Note: Can double the recipe for 4 to 6 servings. View comments on this recipe on YouTube Rice Pudding Recipe: 2 1/2 cups (600 ml) whole milk 1/3 cup (65 grams) long or short grain white rice 1/8 teaspoon salt 1/4 cup (50 gram) granulated white sugar 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/4 cup (30 grams) brown or golden raisins, optional Lightly sweetened whipped cream