Rice Pudding with Cream Sherry

1. 1

   Combine 5 cups milk, rice, 1/2 cup sugar, cinnamon, vanilla and salt in heavy medium saucepan.

2. 2

   Bring to boil.

3. 3

   Reduce heat to low and cook until rice is tender and mixture is thick, stirring frequently, about 50 minutes.

4. 4

   Mix in Sherry and 1/2 cup brown sugar.

5. 5

   Serve pudding hot or well chilled.

6. 6

   Thin with milk if pudding is too thick.

7. 7

   Spoon into bowls.

8. 8

   Press additional brown sugar through sieve atop puddings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.