STOVETOP RICE PUDDING
6 to 8 servings
For a dairy-free rice pudding, substitute beverage-style coconut milk for the milk in this recipe.
Combine in a large heavy saucepan:
- 4 ½ cups whole milk
- ¾ cup white rice
- ¼ cup sugar
- ¼ teaspoon salt
- (1 wide strip lemon zest, removed with a vegetable peeler)
Bring to a simmer over medium-high heat, then reduce the heat to low and cook, stirring frequently, until the rice is very tender and the pudding is thick and creamy, about 45 minutes. Remove from the heat and stir in:
- 2 teaspoons vanilla or 1 teaspoon vanilla and the finely grated zest of 1 lemon
Spoon into a serving bowl or individual cups or ramekins. Serve warm or cold. If storing or serving chilled, press plastic wrap directly onto the surface. If desired, top the pudding(s) with:
- (Jam, marmalade, or a fruit sauce)
- (Whipped Cream)
- (Brown sugar)
- (Ground cinnamon)