Easy & Delicious Rice Pudding Recipe

I’ve never made rice pudding before so this was a little trial and error.  Biggest error was not stirring the rice enough (so it stuck to the bottom of the pan).  I found the recipe online and tweaked it to my taste.  I’m not a huge fan of raisins and I added walnuts to give it some texture.  It came out delicious and my son even had seconds (and he hates all puddings).  I gotta say, I impressed myself!  It is crazy how easy this was and there were no special ingredients.  I literally had everything in my cupboard or fridge.  Check it out, enjoy.  Print it to make your own.  If you have suggestions of changes let me know.

First, I used AMIRA rice.  They come in a few types.  I used the Natural Basmati Rice.  I love how the bags are sealable and the selections available for all sorts of meals.  You could use regular white or brown rice too.

Rice Pudding Still Warm & Ready To Eat

The recipe is easy to follow.  Make sure you don’t skip on the timing.  You need to make sure the rice is fully cooked and the pudding gets thick before you remove it from the stove.

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When You Start It’ll Look Mostly Like Milk Egg & Milk Waiting To Go In.
Almost Thick Enough. NOW!  It is thick enough!  It’ll thicken a little as it cools off but make sure you don’t stop too soon. You don’t want runny pudding.

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