Rob Landley on Nostr: Rice pudding keeps in the fridge for weeks, and made with whole milk freezes well. ...

Rice pudding keeps in the fridge for weeks, and made with whole milk freezes well. I've multiplied up to use a gallon:

2.5 cups milk
1/3 cup dry rice
1/8 tsp salt
1/4 cup sugar (or splenda)

1/4 tsp ground cinnamon
1 tsp vanilla extract
(1/2 cup raisins and/or nuts)

Combine milk, rice, salt, sugar in pot. Cook just at barely boiling, stirring regularly, until it turns into glop. (Somewhere between 15 mins and 1/2 hr.) Add remaining ingredients, cook ~5 more minutes, cool and serve.