Rice Pudding

1. Bring the milk, rice, sugar, vanilla, cinnamon and salt to a boil in a medium-size pot, stirring constantly.

2. Reduce heat and let simmer for about 35 minutes, or until the rice is cooked, stirring every 3 to 5 minutes. Be careful: milk boils over easily when heated. Make sure to keep a careful eye on the pot and remove from heat for a few seconds, if needed.

Variation: You can add raisins or any other dried fruit.

3. Turn off the heat and let cool.

4. Stir and pour into a container with a lid.

Tip: If you don’t have a container with a lid, put plastic wrap right on the top of the pudding so it doesn’t dry out.

5. Cool in fridge until the pudding is fully set (at least 2 hours) before serving.

Nutritional balance

This recipe provides foods from the following food groups:

• Milk and alternatives

One serving of this pudding is a tasty way to add a portion of milk and alternatives to your menu.