Prep Time
2 Mins
Cook
20 (plus 10–15 minutes cooling)
Total Time
32 Mins
Yield
Makes 4 servings (1 serving: 1⁄2 cup rice pudding and 1⁄2 cup fresh fruit or 1⁄4 cup dried fruit)

How to Make It

Step 1

Combine milk and brown sugar in a medium saucepan. Briefly bring to a boil, whisking; reduce to a simmer. Cook, stirring occasionally, until liquid has reduced to 11⁄2 cups, about 10 minutes.

Step 2

Stir in rice and cook for 5–10 minutes, until some of the liquid has been absorbed. (There should still be some liquid in the pan; it will get firmer as it cools.)

Step 3

Remove from heat and cool to room temperature. Stir in cream and salt.

Step 4

Serve in bowls with fruit on top. (You can refrigerate the rice pudding overnight. If it is

Step 5

too thick for your liking the next day, whisk in a little milk.)

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