Rice pudding is perfect as a snack or dessert. Our recipe is also more economical and nutritious than the commercial version. Your little ones will love it!
- Servings: 6
- Preparation time: 10 minutes
- Cooking time: 45 minutes
- Cost per serving: 35¢
- Storage: 4 days in the fridge. Can’t be frozen.
- Kitchen tools: Measuring cups and spoons, medium-size pot, wooden spoon, container suitable for the fridge, plastic wrap.
- Reference: This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
- 125 ml (½ cup) rice
- 1 litre (4 cups) milk
- 80 ml (1/3 cup) sugar
- 5 ml (1 tsp) vanilla
- 1 pinch of ground cinnamon
- 1 pinch of salt
1. Bring the milk, rice, sugar, vanilla, cinnamon and salt to a boil in a medium-size pot, stirring constantly.
2. Reduce heat and let simmer for about 35 minutes, or until the rice is cooked, stirring every 3 to 5 minutes. Be careful: milk boils over easily when heated. Make sure to keep a careful eye on the pot and remove from heat for a few seconds, if needed.
Variation: You can add raisins or any other dried fruit.
3. Turn off the heat and let cool.
4. Stir and pour into a container with a lid.
Tip: If you don’t have a container with a lid, put plastic wrap right on the top of the pudding so it doesn’t dry out.
5. Cool in fridge until the pudding is fully set (at least 2 hours) before serving.
This recipe provides foods from the following food groups:
- Milk and alternatives
One serving of this pudding is a tasty way to add a portion of milk and alternatives to your menu.