Rice pudding

Name: Rice pudding - Sofia C.
Ingredients: 3.5 cups of milk 1/2 cup of semolina 3; 4 tablespoons of sugar 1 packet of vanilla sugar lemon and orange zest 1/2 teaspoon of vanilla and rum essenceFor decoration: rose jam

Dessert - Rice pudding by Sofia C. - Recipia

When I want something quick and simple, I make semolina with milk. It doesn't require much hassle, and the ingredients are always on hand. This time, I tried a version with lemon and orange zest, plus vanilla and rum essence. I love the texture and the fact that I can leave it overnight in the fridge. Usually, I put jam on top, but it's fine without it. Quick Info Total Time: about 30-35 minutes (with overnight cooling) Preparation Time: 5 minutes Cooking Time: 15 minutes Servings: 4-6, depending on the molds Difficulty: easy A quick, classic dessert recipe suitable for any day Ingredients 3.5 cups of milk 1/2 cup of semolina 3-4 tablespoons of sugar 1 packet of vanilla sugar lemon and orange zest (to taste) 1/2 vial of vanilla essence 1/2 vial of rum essence For decoration: rose jam (or any other jam you prefer) Preparation Method 1. Put the milk in a pot, add the sugar and vanilla sugar. Stir and leave on medium heat until it starts to boil. 2. When the milk boils, gradually add the semolina, stirring continuously to avoid lumps. Add the lemon and orange zest, then add the vanilla and rum essence. 3. Reduce the heat and continue stirring. Cook the semolina for about 15 minutes until it thickens. Do not leave it unattended, as it can stick quite quickly. 4. In each mold or bowl, put a teaspoon of jam. Pour the hot semolina on top. 5. Let it reach room temperature, then place it in the fridge. Ideally, it should sit overnight to set well. 6. You can serve it warm or cold, depending on your preference. Why I Make This Recipe Often It's a quick recipe, doesn't require special ingredients, and can easily be adapted to what I have at home. It satisfies my evening sweet cravings or when I need a no-bake dessert. It keeps well in the fridge, and each serving can be personalized with different jams. Tips and Variations Tips Always stir when adding the semolina, otherwise lumps will form. Do not leave it on high heat after adding the semolina, as it may stick. If you want it sweeter, add an extra tablespoon of sugar. If you like a softer texture, reduce the semolina by a tablespoon. Substitutions You can use just one of the essences if you don't have both. Vanilla sugar can be replaced with vanilla extract. Rose jam can be swapped with any jam you have on hand. Variations Add raisins at the end if you want something more substantial. You can sprinkle ground nuts on top before serving. Sometimes I skip the rum essence if I don't feel like a strong flavor. Serving Ideas Cold, straight from the fridge, with extra jam on top. Warm, right after pouring into molds, with a sprinkle of cinnamon. In small bowls, as an evening dessert. Frequently Asked Questions 1. Can it be made without essences? Yes, you can omit the essences if you don't have them. The taste will be simpler, but the lemon and orange zest provide enough flavor. 2. What type of milk can I use? Whole milk gives a creamier texture, but any type of milk works. 3. What do I do if lumps form? Use a whisk and mix well from the beginning. If lumps still form, you can break them while the semolina is still hot. 4. Can I put less sugar? Yes, you can adjust the sugar to taste. Additionally, the jam added at the end compensates for it. 5. How do I know when the semolina is ready? When it thickens and doesn't run off the spoon, it is cooked enough. It will firm up a bit more as it cools. Nutritional Values Estimated for a medium serving (out of 6): - calories: 180-220 kcal - carbohydrates: 35-38 g - protein: 5-6 g - fat: 3-4 g Values depend on the type of milk and how much jam you use. It is a relatively light dessert, with carbohydrates from semolina and sugar, and protein from milk. Storage and Reheating It keeps well in the fridge, covered, for up to 3 days. You can heat it in the microwave if you want to serve it warm, but the texture becomes denser. I usually eat it cold; it is firmer and tastier the next day. If it sits too long, it may gather some water on the surface - it drains easily.

Rice pudding

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