Rice pudding

Rice pudding

A versatile meal is rice pudding. You may cook it from scratch or use leftovers, serve it hot or cold, and have it for breakfast or dessert. That is flexibility!


1 CUP white rice with medium grain

Whole milk, 4 1/2 CUPS


1/2 CUP sugar

1-stick of cinnamon

Pure vanilla extract, 1 TEASPOON

Heavy cream, 1/2 CUP

for decoration, cinnamon ground

In a non-stick saucepan, combine the rice, milk, butter, sugar, and cinnamon stick. Stirring occasionally while keeping the lid on, simmer the mixture gently for 35 minutes, or until the rice has absorbed the liquid. Add the heavy cream, vanilla extract, and any additional flavorings you choose. To the desired consistency, loosen.

Choose whether to serve this warm or cold after removing the cinnamon stick. If serving this warm, spoon the pudding into bowls and top with anything you like—some nuts, raisins, chocolate, or powdered cinnamon—as well as a drizzle of heavy cream. Transfer the pudding to a baking dish and cover with plastic wrap if you plan to serve this cold (pressing the wrap right down onto the surface of the pudding). Once the pudding has cooled, you might need to loosen it again.

Typically, the term “sugar” refers to sucrose, a compound made up of two sugars: glucose and fructose. While fructose goes to the liver, glucose is the sugar that flows to our superior brain and feeds it.

Sugar beet and sugar cane are extracted to yield sugar, also known as sucrose. Sucrose is only a stick that we would have to strive to bite in order to taste anything sweet. However, crystallized, white sugar is produced without the use of any minerals or herbal pigments by the removal of vegetable fibers, which is done during the refining process.