When I have an abundance of milk that needs to be used, I make rice pudding. It uses 5 cups of milk with just a 1/2 cup of rice. The milk, sugar and rice slow simmer until the milk reduces down into a thick creamy pudding. Sometimes I add egg yolks to make it richer, but often times I eat it as is, as I like it on the thinner side. Comfort food at its best.
1. Combine 4 cups milk, rice and sugar in a saucepan. Bring to a boil, reduce heat and simmer until rice is tender, about 30 minutes.
2. Remove from heat and stir in salt and vanilla. Whisk egg yolks and about 1/2 cup of hot milk mixture. Whisk back into pan and add remaining 1 cup milk. Place over medium heat and cook until thickened, about 5 minutes. Let cool and chill at least 2 hours before serving.
share this: