It’s definitely autumn, the days are getting shorter and the nights a little cooler, even in Hawaii.
It’s not as cold as most of the other states, but due to passing storms some of our days are gloomy; and lately we’ve had many storms passing by.
The dark rainy days have had me searching for comfort foods. The other day I made The Best Crock Pot Beef Stew and for dessert I whipped up some Creamy Old Fashioned Rice Pudding. Both are family favorites and definitely qualify as comfort food.
Here’s my Rice Pudding recipe, it uses condensed milk and whipping cream and is cooked on the stove. It’s not hard, but is a bit tedious requiring constant stirring for almost an hour. Believe me it’s worth the effort!
2 cups water
1/4 tsp. salt
1 cup medium grain rice
1 can condensed milk
2 cups heavy whipping cream
1/2 cup whole milk
1/2 cup sugar
1 tsp. clear vanilla extract
1 tsp. ground cinnamon
1. Bring water to boil in a large pot.
2. Add salt and rice; reduce heat to low. Simmer for 20 minutes or until the rice is tender and the water has been absorbed. Stir occasionally to keep rice from sticking or burning on to the bottom of the pot.
3. When there’s no more water add milk, condensed mil, whipping cream, and sugar. Stir well and turn heat to medium high. Cook 30 minutes stirring constantly. Pudding should start to thicken.
4. Reduce heat to low and cook another 15 minutes or until it’s thick enough so that s spoon will stand up when placed in the center of the pudding. Stir constantly to keep it from burning.
5. Remove from heat and stir in vanilla and cinnamon.
6. Transfer to your serving bowl or portion into containers. Cover with plastic wrap and chill in the fridge for at least one hour before serving. Sprinkle with cinnamon before serving if you like.
If you have left overs, we never do, cover with plastic wrap and store in fridge for up to 3 days.