Rice pudding

Name: Rice pudding - Minodora L.
Ingredients: 230 g rice; 750 ml whole milk; 60 g sugar; pinch of salt; 30 g butter; grated lemon zest; vanilla sugar; strawberry jam or cinnamon

Dessert - Rice pudding by Minodora L. - Recipia

Rice pudding is easy to make, using just a few ingredients that you likely already have at home. In this version, the rice is first soaked in warm water, then cooked directly in milk with a pinch of salt. At the end, sugar, lemon zest, vanilla sugar, and butter are added. You can serve it with cinnamon or strawberry jam, depending on your preference. Quick Info Preparation time: about 30 minutes for soaking the rice Cooking time: not specified in the original recipe; the rice is cooked until almost done, then the remaining ingredients are added Total time: about 30 minutes plus cooking time Servings: not specified; the quantity can be divided into portions as desired Difficulty: easy Recipe type: homemade dessert, rice pudding Ingredients 230 g rice 750 ml whole milk 60 g sugar A pinch of salt 30 g butter Zest of one lemon Vanilla sugar Strawberry jam or cinnamon, for serving The amount of sugar can be adjusted to taste. For a rough measurement, the guideline used in the recipe is one cup of rice to three cups of milk. This ratio makes it easier to measure the rice when a scale is not available. Instructions 1. Rinse the rice in several waters until the water runs clearer. There’s no need to scrub it hard; rinsing well is sufficient. 2. Place the rinsed rice in a bowl with warm water and let it soak for about 30 minutes. This step helps it hydrate and cook faster. 3. After soaking, bring the rice to a boil with the milk and a pinch of salt. Stir occasionally to prevent the rice from sticking to the pot. 4. When the rice is almost cooked, add the sugar. Continue cooking until the rice is done. 5. Towards the end, add the lemon zest, vanilla sugar, and butter. Stir until the butter is incorporated. 6. Serve the rice pudding warm or after it has cooled, topped with cinnamon or strawberry jam. It’s important to add the sugar when the rice is nearly cooked, not from the beginning, as per the steps of this recipe. Stirring during cooking helps prevent sticking, especially since the rice cooks directly in the milk. Why I make this recipe often I make rice pudding when I want a simple dessert with few ingredients and no complicated preparations. Rice, milk, sugar, and butter are enough for the base of the recipe, while the lemon zest and vanilla sugar give it its specific flavor. I also like that it can be served differently each time. Sometimes I eat it plain, other times I add cinnamon or a bit of strawberry jam. It’s suitable both warm and after it has cooled. Tips Rinse the rice before boiling and let it soak in warm water for about 30 minutes. This initial hydration is included in the recipe and helps shorten the cooking time. Stir periodically while the rice is cooking in the milk. The rice can quickly settle at the bottom of the pot, and stirring is necessary to prevent sticking. Add the sugar when the rice is almost cooked. This way, you follow the order of preparation in the recipe and can more easily check how well the rice is cooked. The lemon zest should be finely grated and only the zest should be used, avoiding the white part underneath, which can taste bitter. The amount of sugar can be modified to taste. Those who prefer a less sweet dessert can use less sugar, and the strawberry jam can add extra sweetness when served. Substitutions Whole milk is the type indicated in the original recipe. If you use another type of milk, the taste and consistency may vary, so it’s best to keep the basic ratio of rice to milk as close to the specified one: one cup of rice to three cups of milk. Strawberry jam can be omitted, and the dessert can be served simply with cinnamon. You can also choose one of the two toppings, depending on what you have available. There is no exact amount specified for the vanilla sugar and lemon zest. These are added to taste without changing the base of the recipe. Variations The simplest variation is to serve the rice pudding in two different ways: one portion with cinnamon and another with strawberry jam. This way, the same mixture can be easily adapted to different tastes. If you prefer a milder flavor, you can use less lemon zest. For a more pronounced aroma, keep the lemon zest and vanilla sugar in the mixture as specified in the recipe. The texture depends on how long the rice is cooked. For a creamier result, the mixture should be cooked until the grains are well done and the milk starts to thicken around them. The recipe does not specify an exact time, so checking the rice remains the most reliable indicator. Serving ideas Rice pudding can be served in bowls warm, with cinnamon sprinkled on top. Another option is to add strawberry jam after portioning. If served plain, the butter, lemon zest, and vanilla sugar are sufficient for flavor. For a contrast in taste, the combination of rice pudding and strawberry jam is the one mentioned in the basic recipe. Frequently asked questions Should the rice be soaked before cooking? Yes. In this recipe, the rice is rinsed in several waters and soaked for about 30 minutes in warm water. This step helps the rice hydrate and cook faster. When is the sugar added? The sugar is added when the rice is almost cooked. After that, the grated lemon zest, vanilla sugar, and butter are added. Why should the rice be stirred during cooking? The rice cooks directly in the milk and can stick to the bottom of the pot. Periodic stirring helps prevent this. What can rice pudding be served with? The recipe recommends cinnamon or strawberry jam. You can serve it with either, depending on your preference. Is there a simple measurement for rice and milk? Yes. The indicated ratio is one cup of rice to three cups of milk. The amount of sugar is determined to taste. Nutritional values The values below are estimates for the entire prepared amount, excluding the strawberry jam or cinnamon added at serving. The calculation assumes the use of the whole milk mentioned in the recipe. For the entire recipe: Calories: approximately 1,750 kcal Protein: approximately 41 g Carbohydrates: approximately 275 g Fat: approximately 52 g If the dessert is divided into four equal portions, one portion would have approximately: 440 kcal 10 g protein 69 g carbohydrates 13 g fat Values may vary depending on the exact type of milk, the amount of vanilla sugar, and the portion sizes. The strawberry jam added at serving is not included in these estimates and will increase the sugar and calorie content. Storage and reheating Rice pudding can be stored in the refrigerator in a covered container. As it cools, the texture becomes denser. It can be consumed cold or gently reheated before serving. If you plan to keep it for later, it’s best to add cinnamon or jam only at the time of serving. This way, each portion can be prepared separately, according to preference.

Preparation

We wash the rice in several waters and let it soak in warm water for about 30 minutes to hydrate a bit, so it will cook faster. We bring the milk to a boil together with the rice and a pinch of salt, stirring to prevent sticking. When it is almost cooked, we add the sugar, then the lemon zest, vanilla sugar, and butter. We serve it with cinnamon or strawberry jam. You can measure the amount of rice and milk more easily with a cup like this: for one cup of rice, use three cups of milk, and add sugar to taste.

Rice pudding

Preparation

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