Rice pudding

arroz con leche

Make a cup of rice – put a cup of rice in two cups of water in a medium-size saucepan. Cover, and heat until it boils. Reduce the heat and let it simmer until the water is absorbed and the rice is soft. (Or use leftover rice from something else.)

With the rice still in the saucepan, add enough milk to more than cover the rice. Add a few spoonfuls of sugar, white or brown. Heat on medium heat for about 20 minutes until the rice soaks up a lot of the milk and it is a thick creamy pudding. Add a spoonful of vanilla, and some cinnamon to taste. Serve hot or cold. (It will thicken up more as it cools.)

Vegan or vegetarian?

This is vegetarian but not vegan. It’s gluten-free though.

Will it keep?

Yes, rice pudding will keep fine for several days in the fridge.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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