Rice Pudding

Yield: 60 Servings

For Enhanced Meal Pattern only:

One 2/3 cup serving provides:

Grains/breads: 1/2 serving

1 qt 2/3 cup Brown rice, short-grain

2 qt 2 1/2 cups Water

3 qt 2 1/2 cups Milk, skim (plus as needed)

2 cups Sugar

1 1/2 tsp Table salt

1 tbsp Vanilla extract

Combine the rice and water in a pot and bring to a boil over medium-high heat. Reduce the heat to low and stir the rice to keep the grains separated. Cover the pot and simmer until the rice is almost completely cooked, about 35 minutes.
Add the milk, sugar, and salt to the pot and simmer, stirring, until the pudding is creamy and the rice is fully cooked and tender, about 30 minutes; the rice should stay suspended throughout the pudding rather than sinking to the bottom. Add additional milk if the pudding becomes too thick. (It should be creamy, but not stiff.)
Remove the pudding from the heat and stir in the vanilla extract. Divide the pudding among cups or ramekins (2/3 cup/4 1/2 ounces per serving) or transfer to a hotel pan. (See Recipe Notes for optional finishing suggestions.)

Recipe Notes:

Optional Finishing Suggestions

Sprinkle a little ground cinnamon over the pudding just before serving if desired.

Add chopped dried fruits (apricots, apples, bananas, cherries, or raisins) to the pudding, either as it simmers or once it is fully cooked.

Source: Jeremy West, Greeley-Evans Weld County School District 6