Fill a saucepan with ½ cup (115 grams) of dry rice (preferably medium-grain) and 1 cup (240 milliliters) of water. Bring the water and rice to a boil over medium-high heat. Cover the saucepan, and reduce the heat to low. Simmer the rice over low heat for 15 minutes. Fluff the rice up with a fork. Leave it in the saucepan.
If you are chilling the pudding in the fridge, press a sheet of plastic wrap against the surface of the pudding. This will prevent a skin from forming on top. Peel the plastic wrap away before serving the pudding. [5] X Research source
Put ½ cup (115 grams) of dry rice (preferably medium-grain) and 1 cup (240 milliliters) of water into a saucepan. Bring it to a boil over medium-high heat. Cover the saucepan, then reduce the heat to low. Simmer the rice over low heat for 15 minutes. Fluff the rice up using a fork. Leave it in the saucepan.
For a twist, soak the raisins in 1 cup (240 milliliters) of bourbon or whiskey for 1 hour before adding them to your pudding. [6] X Research source
Fill a saucepan with ½ cup (115 grams) of dry rice (preferably medium-grain) and 1 cup (240 milliliters). Bring the water and rice to a boil over medium-high heat. Cover the saucepan, and reduce the heat to low. Allow the rice to simmer over low heat for 15 minutes. Fluff the rice with a fork. Leave it in the saucepan.
