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Rice pudding


Rice pudding

Ingredients 9
Servings 4
Time 5 minutes

Ingredients

  • 125
    ml
    long-grain white rice, uncooked
  • 875
    ml
    low-fat milk
  • 1
    whole stick cinnamon
  • pinch of salt
  • 1
    egg
  • 60
    ml
    brown sugar pinch of ground nutmeg
  • 6
    ml
    vanilla essence
  • 80
    ml
    raisins
  • 60
    ml
    sliced almonds, toasted
 

Method

30 minutes
 

1. In a saucepan over medium heat, add the rice, 750ml (3c) milk, the cinnamon stick and the salt. Cook for 20 minutes, stirring frequently until the mixture comes to a simmer and begins to thicken.

2. In a separate bowl, whisk the egg, sugar and the remaining milk until well combined. Add about 250ml (1c) of the rice mixture to the egg mixture at a time, whisking to combine.

3. Place the rice and egg mixture back into the pot. Add the nutmeg and vanilla essence and continue to cook over low heat for 5-7 minutes or until thickened.

4. Remove from heat and stir in the raisins.

5. Serve warm or cold with the almond slices and chocolate shavings, if using.

 

Read more on: warm  |  pudding
 

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