Rice Pudding

Rice pudding, or “rijstepap” as it is known in Dutch, holds a special place in my heart. It was a comforting treat that my mother would whip up whenever there was leftover rice from a previous meal. The simple act of transforming something ordinary into something extraordinary made it all the more magical. Years have passed since those days, but the taste of my mother’s rice pudding lingers on my palate and in my heart. It serves as a reminder of the simple pleasures in life and the power of food to connect us to our past. The tradition lives on, as I now make rice pudding for my own loved ones, hoping to recreate the same sense of warmth and comfort that my mother gifted to me.

Ingredients:

• 2 cups cooked rice
• 1/4 cup granulated sugar, or brown sugar
• 1 cup milk, whole preferred
• 1 teaspoon pure vanilla extract
• Cinnamon or Brown Sugar

Instructions:

1. In a heavy 2-quart saucepan, combine the cooked rice, with the sugar and 3/4 cup milk.
2. Bring the mixture to a simmer over medium heat and cook uncovered, stirring frequently, until the milk is almost entirely absorbed, for about 20 to 25 minutes.
3. Remove the pan from the heat and stir in the remaining 1/4 cup of heavy cream and pure vanilla extract.
4. Sprinkle with Cinnamon and sugar.
5. Let the pudding sit for 10 minutes to thicken slightly, then serve warm or chilled.
6. If not serving immediately, store the rice pudding covered and refrigerated for up to five days.

List of variations:

• Add some warm spices such as cinnamon, nutmeg, or cardamom to the pudding to give it a cozy, aromatic flavor.
• Swap out the whole milk for an alternative milk like half and half, almond or coconut milk. 
• Top the pudding with fresh or cooked fruit, such as berries, peaches, or apples.

Enjoy your creamy and comforting rice pudding!

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