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Abstract

he dreaded laundry a little easier.</p><figure id="897a"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*6nEhY_sHhoypSh-jtrAXRw.jpeg"><figcaption></figcaption></figure><h1 id="f2d5">Old Fashioned Rice Pudding</h1><p id="5443"><i>Serves 4.</i></p><p id="64ab">3/4 cup white rice (any kind)</p><p id="30c4">2 cups milk</p><p id="e27b">1/2 raisins</p><p id="e497">1/3 cup white sugar</p><p id="f90a">1 tsp vanilla</p><p id="5bed">1 tsp cinnamon</p><h2 id="d21b">Directions:</h2><ol><li>Fill a medium-sized saucepan half full of water. (The water will steam the rice in the pot above it.)</li><li>Stack a second pot on top that securely fits onto the bottom pot. Make sure the water won’t touch the bottom of the pot with the rice pudding.</li><li>In the top pot — add the milk, rice, raisins, vanilla, and sugar. Stir until combined and there aren’t any lumps of raw rice.</li><li>Put the lid on the top pot.</li><li>Simmer gently on medium-low heat with the lid on for approximately 35 minutes. Test the rice and make sure it isn’t al dente. The pudding should be thicker textured but still creamy.</li><li>Once the rice is cooked — sprinkle cinnamon over the top of the pudding.</li><li>Serve warm, cold, or at room temperature.</li></ol><p id="b092">Loved this? I have loads of delicious food essays (recipes too!) and essays about simpler living all over Medium:</p><div id="4ece" class="link-block"> <a href="https://readmedium.com/the-odd-comfort-of-eggs-7f94d677e382"> <div> <div> <h2>The Odd Comfort Of Eggs</h2> <div><h3>But you were probably taught the wrong way to cook them.</h3></div> <div><p>medium.com</p></div> </div> <div> <div style="background-image: url(https://miro.readmedium.com/v2/resize:fit:320/0*lcLBvD5brL-BqbhN)"></div> </div> </div> </a> </div><div id="f1cc" class="link-block"> <a href="https://readmedium.com/lazy-no-flip-pancake-f40b7d2a4ff4"> <div> <div> <h2>Lazy No-Flip Pancake</h2>

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Rice Pudding is an Unsung Hero

And you probably have the 5 simple ingredients in your kitchen.

My grandmother always made rice pudding on the stove on Monday. It was the day she did laundry and the creamy pudding was a reward at lunchtime. I understand why she did it. Because I don’t know about you — but I need a reward for doing laundry too.

Today I am falling into the same pattern of my beloved grandmother (although I never do laundry on the same day of the week) and I have tackled the piles of laundry that seem to double and give birth by the washing machine.

While I sort the whites and make some semblance of order from the clothes chaos, I also have a rice pudding simmering gently on my stove.

Rice pudding is kind like that. It is made from humble ingredients so you don’t have to go to the grocery store. It satisfies the craving for comfort — which is something we’re all looking for right now.

You can leave it as it sits in a double boiler — or if you’re like me — you stack two pots on top of each other. The bottom one is full of simmering hot water which slowly cooks the rice mixture above.

Photo was taken by the author. Make sure you put the lid on.

I’ve tried many kinds of rice pudding but the one my grandmother and mom made is still the one I yearn for. It is dense and comforting and definitely asks for a little splash of cream. Maybe for you, it is a baked rice pudding which I can’t even get my head wrapped around. And if you’re into runny pudding — this certainly isn’t for you.

For me, I love the creamy goodness that comes from rice simmering in milk on the stovetop and if you’re a raisin lover — well add some in too. Raisins or not, this definitely makes doing the dreaded laundry a little easier.

Old Fashioned Rice Pudding

Serves 4.

3/4 cup white rice (any kind)

2 cups milk

1/2 raisins

1/3 cup white sugar

1 tsp vanilla

1 tsp cinnamon

Directions:

Fill a medium-sized saucepan half full of water. (The water will steam the rice in the pot above it.)
Stack a second pot on top that securely fits onto the bottom pot. Make sure the water won’t touch the bottom of the pot with the rice pudding.
In the top pot — add the milk, rice, raisins, vanilla, and sugar. Stir until combined and there aren’t any lumps of raw rice.
Put the lid on the top pot.
Simmer gently on medium-low heat with the lid on for approximately 35 minutes. Test the rice and make sure it isn’t al dente. The pudding should be thicker textured but still creamy.
Once the rice is cooked — sprinkle cinnamon over the top of the pudding.
Serve warm, cold, or at room temperature.

Loved this? I have loads of delicious food essays (recipes too!) and essays about simpler living all over Medium: