Before you start getting suspicious as of to why pudding is in quotations, what I mean is that it didn’t really have the consistency of rice pudding. You know, like that runny consistency, or Kozy Shack if you’ve tried that before. It had more of a consistency of baked mac ‘n’ cheese, which is good on mac ‘n’ cheese, but not when your rice pudding clumps together and holds its form. Anyways, enough said about that. I’m not redoing this recipe. Maybe in the future I might but I’m just doing the speedrun route for this article.

Ingredients:

• Rice
• Milk
• Cinnamon
• Salt
• Vanilla Extract
• Sugar

Cooking Time: 30 mins.

Instructions:

1. First off, wash the rice to remove excess starches from it.
2. In a saucepan, if you’re doing one serving, maybe 2 cups of rice should suffice.
3. If this was rice boiled in water then you would double the amount of water for every cup, but in this case you want 5 cups of milk instead.
4. Simmer the rice on a medium low flame. If you get distracted for ten minutes like I did, you will see that milk starts to foam out of the saucepan.
5. Hi, I’m back again. My computer’s battery has gone to Valhalla after a fatal blow from a Windows 10 update. Now I’m left with editing on this tablet that is definitely not ergonomically designed.
6. Apply 1 tspn. of vanilla extract
7. Insert cinnamon and sugar
8. Once enough of the milk has boiled but there is still enough as a sort of sauce, as nasty as that sounds, you can turn off the stove and let it cool. Or not as some people like hot rice pudding.

This took me way longer to cook than it should’ve. Embarrassingly longer. Perhaps I maybe should’ve applied some egg yolk to make it a runnier consistency. Hope you enjoy!