Making rice pudding on the stove top takes patience, but it is a good way to use up leftover cooked white rice. Really, any cooked pudding is a glorified white sauce with sugar so you have to be sure to watch the pudding all the time that it is cooking. Stir often. Otherwise, your rice pudding will stick, burn or boil over. Make your rice pudding at least three hours before you plan to serve it so that it can chill in the refrigerator.
Instructions
1. Boil water in the bottom of the double boiler. Mix two-thirds cup of sugar with six tablespoons of corn starch and a dash of salt. Pour this into the top of the double boiler while it is off the heat. Pour in one quart of milk so that it flows in a thin stream. Stir thoroughly to mix all the ingredients.
2. Place the top of the double boiler on top of the lower pan (which should still be filled with boiling water). Stir constantly while the sugar dissolves and the pudding thickens. If the pudding burns or gets lumps, it will be ruined. Pay close attention to its changing consistency. After the pudding thickens allow it to cook for 5 to 7 minutes. Stir frequently, not constantly.
3. Remove the thick, hot pudding from the heat. Fold in a cup of cooked rice. Use a wooden spoon to stir gently to separate the grains of rice. Stir in two teaspoons of vanilla extract.
4. Allow the rice pudding to sit for about ten minutes. Stir once or twice during this time. Pour the rice pudding into a serving bowl or individual dessert dishes.
5. Place the rice pudding in the refrigerator for at least 3 hours so that it will set and chill. Serve it cold, garnished with some sliced fresh berries or a small piece of dark chocolate.
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