I adore rice pudding. In fact, it is one of my favorite things to eat. My grandma from Greece, my ya-ya as I call her :), would bring Greek Pudding mixes with her when she came to visit the states. I had grown to LOVE the flavor it added to the pudding. However, we would find ourselves soon running out of these packets after she left. My mom created this recipe almost a decade ago and I think it is amazing. I still get excited when my grandma comes to visit and brings those Greek pudding mixes, but until then, this recipe definitely keeps my tummy happy.
Growing up, I would often request rice pudding for my after school treat. I love that this version is skinnier than a lot of the others I have seen. It uses skim milk and is seriously delicious!
If you love rice pudding, give this version a try!
- 2 cups short grain rice
- 8 cups water
- 6 cups skim milk
- 1½ cups sugar
- 4 Tablespoons cornstarch
- 8 Tablespoons water
- ½ teaspoon salt
- 2 Tablespoon vanilla
- cinnamon to spinkle over the top
- Bring 8 cups of water and rice to a boil and reduce heat to a simmer and cook uncovered until rice is tender.
- Mix cornstarch and the 8 Tablespoons of water togeter and set aside.
- Add milk and sugar to rice and bring up to a boil again stirring constantly so milk does not scorch.
- Cook at a boil for 2 min and slowly add the cornstarch mixture. Cook for another 4 minutes until it thickens.
- Remove pot from heat and stir in salt and vanilla.
- Pour into a 9x13 pan or into individual bowls and sprinkle top with cinnamon.