Rice pudding

Name: Rice pudding - Fabia B.
Ingredients: 1 liter of milk; 4 tablespoons of sugar; 1/2 cup of rice

Dessert - Rice pudding by Fabia B. - Recipia

Rice Pudding When I feel like something simple and don’t want to spend too much time in the kitchen, I quickly make rice pudding. It’s nothing complicated; you need a few ingredients that I usually have at home. Personally, I prefer it without cinnamon, but I know many people add it. Sometimes I make it in the evening when I want something warm, other times I let it cool for the next morning. This recipe is straightforward, with no complicated steps or special ingredients. Quick Info Total time: 30-40 minutes (depending on the rice) Preparation time: 5 minutes Cooking time: 25-35 minutes Servings: 4 Difficulty: easy Basic recipe, suitable for dessert or snack Ingredients 1 liter milk 4 tablespoons sugar 1/2 cup rice (preferably round grain, but not mandatory) Cinnamon (optional, only if you like it) Preparation steps 1. Put the milk in a medium-sized pot. Turn on the heat and let it warm until just about to boil. Don’t walk away; milk can boil over quickly. 2. Once you see that the milk is starting to simmer gently, add the sugar. Stir a few times to dissolve it. 3. Gradually add the rice to the milk, stirring continuously. Don’t throw it all in at once, especially if you want to prevent clumping on the surface. 4. Stir occasionally, especially at the beginning. After a few minutes, the rice will start to swell and absorb the liquid. Let everything simmer on low heat. 5. Check the rice after 20 minutes – it should be soft but not mushy. If it seems too thick, you can add a little warm milk. 6. When the texture is to your liking, remove the pot from the heat. 7. Pour the rice pudding into deep plates or bowls. It can be served warm or cold. Some sprinkle cinnamon on top; I don’t. Why I make this recipe often It’s one of the simplest dessert options when I don’t want to spend time on cakes or creams. The ingredients are always on hand. It doesn’t require constant attention, just a glance now and then while it cooks. It can also be served as breakfast, not just as a dessert. Tips and variations Tips Round grain rice gives a creamier texture, but regular rice works too. Don’t leave the milk unattended at the beginning; it can foam up quickly. Stir often to prevent the rice from sticking to the bottom of the pot, especially towards the end. Substitutions You can use brown sugar instead of white, but it will slightly change the taste. Milk can be cow's or plant-based (but it won’t be as thick). Rice can be substituted with long grain if you have nothing else, just that the texture will differ. Variations If you like it sweeter, add more sugar towards the end. You can add vanilla for flavor if you don’t want cinnamon. Some add raisins to the rice pudding if you want a bit of variation. Serving ideas You can eat it warm or cold. For those who enjoy it, a sprinkle of cinnamon on top is classic. It can also be served with a bit of jam or preserves on the side for a different taste. Frequently asked questions What type of rice is best for rice pudding? Round grain rice works best. It absorbs more liquid and leaves a creamy consistency. But you can use any rice you have at home if you don’t have a special kind. If the rice pudding has thickened too much, can it be saved? Yes. You can add a little warm milk and stir well until you reach the desired consistency. Can I use less sugar? Yes, the recipe is not strict on sugar. You can reduce the amount without affecting the texture; it will just be less sweet. Can I make it with plant-based milk? It works with plant-based milk (soy, oat, etc.), but the texture won’t be as thick, and the taste differs slightly. Nutritional values (estimated) One serving has about 200-220 kcal, with approximately 36 g carbohydrates, 6-7 g protein, and 4-5 g fat if you use whole milk. The value is just indicative and may vary depending on the milk chosen and how sweet you make it. Storage and reheating Rice pudding can be stored in the fridge for 1-2 days, covered. When reheating, add a little milk to bring the consistency back, as it thickens quite a bit after cooling. If you want to eat it cold, you don’t need to do anything special, just take it out of the fridge a little while before serving.

Category: Dessert Author: Fabia B. Views: 961 Date: 27.09.2024

Facebook Pinterest

Categories