Cook’s Notes: The perfect comfort food, ready in just 45 minutes. The method is similar to making risotto. It was easy to make in one pot on the stovetop. Erica G. shared the original recipe on allrecipes, and I made modifications (like omitting the egg and substituting pecans for golden raisins). She says, “This is my mom’s recipe for Rice Pudding. It’s the best I’ve ever tasted,” and I have to agree. Rice pudding is a favorite dish; this will be our go-to recipe. Thanks, Erica!
Yield: 6 servings
3/4 c uncooked white rice
1.5 c water
2/3 c pecans
2 c milk, divided (1.5 c and 1/2 c)
1/3 c white sugar
1/4 tsp salt
1 T butter
1/2 tsp vanilla extract
Cook the rice: In a medium saucepan, bring 1.5 c water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Tip: Make sure the rice is tender before you add the sugar. Fluff the rice, scraping it all up from the bottom of the pan.
While the rice cooks, toast the pecans: Spread pecans on a microwave-safe plate and microwave for 1 minute on High. Stir the pecans, and microwave 1 minute more on High. Be careful; the plate could get extremely hot. Chop the toasted pecans.
Add 1.5 c milk, sugar, and salt to the saucepan with the cooked rice. Cook over medium-low heat , stirring often, until pudding is thick and creamy, about 15 to 20 minutes.
Stir in remaining 1/2 c milk and toasted pecans. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.