Author Notes: Rice pudding is delicious on its own, or can be the base for a more flavorful dessert. Consider omitting the typical add-ins like raisins and cinnamon, and try chocolate chips, bananas or any other bodega staple instead. Use leftover rice from last night's dinner or start from scratch. —Pamela Lewy
cup long-grain rice
ounces condensed milk
teaspoons vanilla extract
raisins and a dash of cinnamon (optional)
- Cook the rice. In a saucepan, bring 2 cups of water to a boil. Stir rice into the boiling water. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
- In a separate bowl, mix together the egg and 1/2 cup milk. Set aside.
- Add 1/2 cup milk to the saucepan with the rice. Cook until milk is absorbed, stirring frequently. Add the condensed milk and cook for an additional 10 to 15 minutes, stirring often to ensure the rice doesn’t stick to the bottom of the pan. Add the milk and egg mixture, vanilla extract, and sugar. Continue cooking and stirring for an additional 10 minutes until well incorporated.
- Remove from heat and continue to stir. Add raisins and cinnamon, if you’d like! Enjoy warm or cooled.