Montgomery Blair High School's Online Student Newspaper
Monday, July 23, 2018 12:01 am
May 20, 2008

Ancient treats for a modern mouth

by Brittany Allen, Online Features Editor
Few treats have managed to withstand the test of time so well as the terrifically tasty and absurdly simple-to-make rice pudding. In Scandinavia, the dessert is a festive Christmas dish. In Asia, where the goody originated, various recipes have come to include fruit, honey or other additions over hundreds of years. Ancient Romans used rice pudding with goat's milk as a medicinal remedy for certain health problems. Here in the good old U.S. of A, however, Silver Chips Online recipe-mongers can use the versatile pudding as a fabulous start, finish or centerpiece for your next meal in, out or on the go.
Any time is rice pudding time. Brittany Allen
Any time is rice pudding time.

Rice pudding

Prep time is about 45 minutes. Makes about 4 servings.

- 1 large saucepan
- Measuring cup and spoons
- 1 large bowl (used for refrigeration)
- Wooden spoon

- 1 cup of white, long-grain rice (uncooked)
- 3 cup of milk
- 1 cups of white, granulated sugar
- 1 tablespoons of vanilla extract
- 1 cup of raisins
- 1 pinch of salt
- 1 pinch of cinnamon
- Assorted finely chopped seasonal fruits, applied at the baker's discretion (Berries work well!)


1. Gently pour the milk and rice into the saucepan. Leave the mixture on high heat, stirring frequently, until the milk comes to a boil.

2. Once the mixture has visibly boiled, turn the heat down to 'simmer.' Stir frequently for 30-35 minutes until the pudding has become thick; remember to scrape down the sides often to prevent burning. By the end of the half hour, there should be little milk left.

3. Carefully remove the pan from the heat. Stir in the sugar, vanilla, raisins, salt and cinnamon.

4. Place the pudding in the bowl, garnishing with any assorted fruits. Cover the bowl with plastic wrap or tin foil for safekeeping.

5. Refrigerate the pudding until chilled (suggested time: three hours). Serve at once.

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