There’s a special place in my heart for mush. And puddings of all sorts are a very favourite form of mush.
This is simple rice pudding – seasoned with vanilla and bourbon, and not on the overly sweet side. It makes for a great make-ahead dessert that you and your family can enjoy during a work week.
Although some people love that funny pudding film that forms on the top when you put it in the fridge, I do not. So I always make sure the plastic wrap touches the pudding when it goes in to chill. But you do you.
- ½ cup long grain rice
- Pinch of salt
- ⅓ cup sugar
- 1 litre of 2% milk
- 2 tsp vanilla extract
- 2 Tbsp bourbon
- Bring a pot of water to a boil, add rice and pinch of salt and cook for 10 minutes. Drain in a fine mesh strainer and rinse pot.
- Place blanched rice, sugar and milk in the pot and place over medium heat. Cook, stirring constantly for 10 minutes or until the sugar has dissolved. Continue to cook for an addition 20 to 30 minutes or until rice is soft and pudding has thickened.
- Pour pudding into a bowl and cover with plastic wrap directly onto the pudding so that a skin doesn’t form. Serve cold.
Adding the vanilla and bourbon