Molasses Rice Pudding
My father loved rice pudding. This is based on the recipe my mother always made for him. The molasses, which adds flavor as well as sweetness, is a typical Pennsylvania Dutch ingredient. Rice pudding is a quick, easy and tasty dessert that is appropriate for a weeknight family dinner, as well as a special occasion. This recipe can easily be doubled or made in any amount needed.
- 1/2 cup long grain rice, uncooked
- 1/4 teaspoon salt
- 2 cups milk, more if needed
- 1 tablespoon butter, preferably unsalted
- 1 to 2 tablespoons molasses, depending on desired sweetness
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
Put rice in medium saucepan with salt and milk. Bring to boil, reduce heat to medium-low and simmer, covered, until the rice is very tender and all the milk is absorbed, 30 to 40 minutes. (Add milk if it dries out before the rice is cooked.) Remove from heat; add butter, molasses, sugar, vanilla and cinnamon. Stir to blend. Serve warm or room temperature.
Notes: If desired, this recipe can be made with brown rice, allowing more time for it to cook. If there are leftovers, store them in the refrigerator. Bring to room temperature or heat slightly in the microwave before serving.