If you ask me, rice pudding is a weird thing to make in the summer. But in the two days we’ve been officially out on summer break, my kids have been MACHINES in the kitchen. While their vigor translates into huge messes, I’ve love watching them pour over cookbooks, scour for ingredients and come up with some really good concoctions.
This rice pudding was the first thing Kate made for breakfast on Monday morning. It was surprisingly delicious and a perfect breakfast. Kate is my oldest kiddo (she’s 11), so she is allowed to use the stovetop. I did not help her one bit with anything in this recipe. It’s just that easy. She especially liked it because it involved lots of stirring which made her feel very important.
Very simple ingredients that come together as much more than the sum of their humble parts. Three cheers for Kate!
Looking for more Sweets and Eats for the Whole Family? Find Lindsay at Sugar Mama.
Easy Rice Pudding
Rice pudding is traditionally chilled but we like to eat it warm for breakfast! Sprinkle with cinnamon and brown sugar!
3 1/2 cups milk (whatever you have)
1/2 cup long grain rice
1/4 cup sugar
1 1/2 teaspoons vanilla extract
pinch of salt
pinch of cinnamon
Place the milk and rice in a medium saucepan over high heat. Bring to a boil and reduce the heat to medium low. Simmer, stirring frequently with a wooden spoon until the mixture is very thick with very little milk left. About 30 to 35 minutes. Remember to scrape the sides of the pan so nothing burns. In the last few minutes, stir very frequently.
Use a pot holder to remove the pan from heat. Stir in vanilla, sugar, salt and cinnamon until everything is dissolved. Pour into a medium bowl and cover tightly with saran wrap (this will prevent a “skin” from forming on top). Refrigerate until chilled. (Kate likes to eat it warm!)
Serves 4.
