Rice Pudding
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!
Preparation
10 minutes
Cooking
45 minutes
Portions
6
Food storage
4 days in the fridge. Can’t be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 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
Preparation
- Bring the milk, rice, sugar, vanilla, cinnamon and salt to a boil in a medium-size pot, stirring constantly.
- 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.
- Turn off the heat and let cool.
- 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.
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