Rice Pudding

Rice is so familiar that we have almost forgotten its healthy properties. We got this round rice usually for Risotto ! Try this amazing alternative: Rice Pudding. It requires a bit of patience but children and grown-ups simply love it.

Serves 4                          Cooking time 60 minutes

  • 3 cups (750 ml) whole milk
  • 3 Tbsp (50 g) caster sugar
  • 1 vanilla pod, split and seeds scraped out
  • 3/4 cups (175 g) short grain rice, washed and drained

Bring the milk with sugar and vanilla on a medium heat, in a medium saucepan to the boil. Pre-heat the oven to 300°F (150°C). Add the rice to the milk and return to a medium boil and cook for 20 minutes stirring every 5 minutes. At the end of the cooking, when the consistency thickens, stir every minute to prevent the rice sticking to the bottom of the saucepan.

Pour the rice into a baking dish and bake in the oven for 30 minutes. Remove the pudding from the oven and pre-heat the grill. Sprinkle caster sugar over the top and caramelise under the grill for 1 minute.

Serve it warm rather than hot and it is delicious with some poached pears.

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