Rice Pudding Recipe
This creamy stovetop rice pudding can be served hot or cold. It thickens on cooling, so stir in a little extra milk if serving cold. We served our pudding warm with baked nectarines. Whipped cream, ice cream or stewed fruit would also be delicious accompaniments.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
125ml (1/2 cup) water
60g (1/4 cup) medium grain rice
Scant pinch salt
62ml (1/4 cup) cream (35 percent fat)
188ml (3/4 cup) milk
28g (1 1/2 tablespoons) sugar
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence), optional
Bring water to the boil in a small saucepan and add rice. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally.
Stir in salt, cream, milk and sugar. Simmer uncovered for about 30 minutes, stirring occasionally. © exclusivelyfood.com.au
When mixture has thickened and rice is tender, stir in vanilla.
Serve immediately or refrigerate until required. © www.exclusivelyfood.com.au