Rice Pudding …

Rice Pudding 001

Rice Pudding is such an easy yet delicious recipe. It was one of the first recipes I learned to cook and this particular recipe is the original one that Mum taught me. It’s classic and simple, using basic ingredients that you’ll find in the fridge and pantry and is one of those fantastic comfort foods to warm tummies in winter.

I love this particular recipe because it doesn’t use too much sugar. I normally serve it topped with chopped fresh fruit, a drizzle of honey and a sprinkle of cinnamon but the serving possibilities are endless.

I love the consistency of this pudding but a little more milk can be added if you prefer a slightly “wetter” texture. Also, don’t be tempted to cook this in a hurry because it really needs a slow, gentle simmer. The quantities used in this recipe will produce four smallish serves, so double the mixture if needed.

Rice Pudding 002

So tell me, do you like Rice Pudding or do you have another dessert favourite that your family devours?

Rice Pudding …
Ingredients …
  • 1 tablespoon butter
  • ½ cup Arborio rice
  • ½ cup water
  • 1⅓ cups milk
  • 1 egg yolk
  • 1 tablespoon sugar
  • ½ teaspoon vanilla essence
Method …
  1. Add butter to a medium-sized pot and gently heat until just melted.
  2. Add Arborio rice, stir through the butter.
  3. Add water and simmer rice gently until just absorbed.
  4. Add half the milk and continue to simmer again until just absorbed, stirring occasionally.
  5. Mix the egg yolk with the remaining half of the milk and add to pot. Add sugar and vanilla essence and continue to simmer until just absorbed, stirring occasionally.
  6. Taste test the rice to check if it’s perfectly cooked, adding a little extra milk if needed. Serve and enjoy!

If you love rice dishes, you might also enjoy this one:

Risotto with Chicken, Mushrooms and Roasted Pumpkin and Mushroom 001

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