Dessert Rice

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¾ cup uncooked white rice
  • 2 cups hot milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • cup sugar
  • teaspoons vanilla extract


  1. Place the rice, hot milk, butter and salt in a saucepan. Cover and cook over low heat for thirty minutes, or until rice is tender. To insure uniformity in cooking, lift the rice with a fork from the bottom of the pan two or three times during cooking.

  2. Remove rice from heat. Add the sugar and vanilla and mix thoroughly. Chill before using with desserts such as Pears Carmelite.

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