Recipe for cooking creamy rice pudding

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Creamy Rice Pudding

6 c. (1.5 L) hot milk
1 c. (250 ml) short-grain rice
3 Tbsp. (45 ml) sugar
2 Tbsp. (30 ml) butter
1 tsp. (5 ml) vanilla extract or flavoring
1 tsp. (5 ml) grated lemon peel
1 tsp. (5 ml) salt

Combine all ingredients in a double boiler over boiling water and cook until the rice is tender, about 1 hour, stirring frequently. Serve warm or chilled.

Serves 8 to 12.