Rice Pudding


  • 6 cups milk
  • 1 cup regular medium-grain rice
  • 1/2 cup sugar
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground nutmeg


Add milk, rice, sugar, butter or margarine and salt to 3-quart saucepan.

Over medium heat, heat milk mixture until tiny bubbles form around the edge, stirring mixture frequently. Reduce heat to low; cover; simmer 1 hour or until rice is very tender, stirring occasionally. Stir in vanilla.

Cover and refrigerate until well chilled, about 3 hours.

To serve: spoon rice pudding into dessert dishes; sprinkle each serving with nutmeg.

Serves 8