Rice Pudding Four Ways Recipe

Ingredients

6 cups milk

2/3 cup white long-grain rice

1/3 cup sugar

1/4 teaspoon salt

1/3 cup flaked sweetened coconut

1 teaspoon grated lime zest

3 tablespoons maple syrup

1/2 cup chopped toasted walnuts

3/4 teaspoon ground cinnamon

1/2 cup raisins

1/4 teaspoon ground cardamom

1/2 cup chopped toasted pistachios

Preparation

In a large saucepan, bring milk, rice, sugar, and salt to a boil. Reduce heat; simmer very gently, stirring occasionally, until rice is tender and mixture is reduced to 5 cups, 35 to 45 minutes.

Spoon pudding into one large or four individual serving dishes. Refrigerate until chilled, 2 hours.

In beginning of step 1, add coconut and lime zest.

In beginning of step 1, add maple syrup; stir in walnuts before chilling. Drizzle with more syrup.

In beginning of step 1, add 3 tablespoons maple syrup; stir in 1/2 cup chopped toasted walnuts before chilling. Drizzle with more syrup.

In beginning of step 1, add cinnamon; stir in raisins before chilling.

In beginning of step 1, add cardamom; stir in pistachios before chilling.