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Rice Pudding

Rice Pudding

by Nabeela Kauser
Embark on a culinary journey with this comforting Rice Pudding recipe, an enduring classic. Let's explore its rich history, its humble ingredients, and the ease of making this delightful dish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine British, Chinese
Servings 4
Calories 204 kcal

Ingredients

  • 100 g Rice Arboria
  • 50 g Sugar
  • 1 L Milk
  • 1 pod Vanilla
  • Salt To taste
  • Cinnamon Powder Optional, garnish

Instructions

  • Rinse the rice under cold water and drain.
  • In a large saucepan, combine the rice, sugar, milk, and a pinch of salt.
  • Slice the vanilla pod lengthwise and scrape out the seeds into the saucepan. Toss in the emptied pod as well for extra flavour.
  • Bring the mixture to a simmer over medium-low heat, stirring constantly.
  • Once the mixture begins to simmer, reduce the heat to low. Continue to cook and stir occasionally for about 40 minutes, or until the rice is tender and the milk has thickened to a creamy consistency.
  • Remove the saucepan from the heat.
  • Allow the pudding to cool slightly. It will continue to thicken as it cools.
  • Serve the pudding warm, garnished with cinnamon powder if desired.

Notes

Rice pudding is typically served warm, but it can also be enjoyed chilled.
If you prefer a chilled dessert, let the rice pudding cool to room temperature before covering and refrigerating.
The pudding can be stored in the refrigerator for up to 3 days.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 204kcalCarbohydrates: 25gProtein: 8gFat: 8gSaturated Fat: 5gCholesterol: 31mgSodium: 98mgPotassium: 387mgSugar: 25gVitamin A: 418IUVitamin D: 3µgCalcium: 317mgIron: 0.01mg
Keyword Dessert, Milk, Milk Desserts, Rice
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