Best Rice For Rice Pudding - Pre-Cooking Guide: 3-Cup Yield

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Combine the Liquids: Pour the 1 ⅛ cups of water and ⅜ cup of half-and-half into a small saucepan.

Step 2

Bring to a Gentle Simmer: Place the saucepan over medium heat. Watch it closely—because of the half-and-half, you want to bring it just to a gentle simmer where small bubbles form around the edges. Do not let it boil vigorously, or the dairy will scorch and boil over.

Step 3

Add the Rice: The moment the liquid is hot and simmering, stir in the 1 ½ cups of uncooked instant rice. Ensure all the grains are submerged.

Step 4

Cover and Steep (Heat Off): Immediately remove the pan from the heat source and cover it tightly with a lid. Let it sit undisturbed for 5 minutes. Do not lift the lid; the trapped steam will perfectly hydrate the grains.

Step 5

Fluff and Cool: Remove the lid and fluff the rice gently with a fork. You will have exactly 3 cups of perfectly cooked, creamy, pre-infused instant rice ready for your pudding recipe!