Not to be confused with Out Of This World Rice Pudding (Brock’s favorite), Deanna’s is done on the stove and personally, I prefer it icy cold (the girl’s have had it this way for breakfast!). This is one that I will eventually try with brown rice and brown sugar…I’ll keep you posted – enjoy! **I did! – it’s terrific! – options below!**
Deanna’s Rice Pudding
8 c. (2 L) milk (2% or whole milk)
1 1/3 c. arborio rice (or short grain brown rice)
1/2 c. sugar (or brown sugar)
1 T. vanilla (or more to taste, or scrape in a vanilla bean if you have one)
In a large pot, warm the milk on medium heat and add in the rice before it begins to boil. Bring it all to a boil, while stirring, then reduce it to a simmer and continue to regularly stir it (and keep an eye on it!) until the rice is tender – this will take about 40 minutes.
When the rice is cooked, add in the sugar and simmer for a couple more minutes until the sugar dissolves, then remove the pot from the heat and stir in the vanilla. This is something that I usually make in the morning, then leave the lid partially on while it cools for a few hours, then remove the milk ‘skin’ from the top, and then put it all into a large container (if you haven’t eaten it all), and refrigerate it. Once it cools, it thickens, so don’t worry if it’s rather liquidy when you remove it from the heat, as long as the rice is tender!