Rice pudding is an easy dessert made from rice, milk, sugar and optional addition of cinnamon, raisins, nuts or milk cream. It is very warming in winter, and when you chill it, it becomes a fabulous summer dessert that all kids and adults love.
There are several ways to make rice pudding, but I actually love to follow this recipe as it doesn’t give a thick pudding. I usually pour it in small tureens, decorate them with grated coconut and crushed nuts, then add fruit pieces on top after chilling in the fridge.
– 1 small cup of white rice.
– ½ cup of white sugar.
– ¼ tsp of vanilla extract.
– 4 cups of water “only when you use powder milk”.
– 6 tbsp of powder milk “you may use 5 cups of milk instead”.
– Grated coconut.
– Crushed nuts.
– Dried or fresh fruits as desired.
– I usually use water to cook the rice then I add powder milk at the end, because using milk from the beginning makes the rice grains very sticky to form a good pudding.
– Heat the water, add the rice and boil the mixture for 5 minutes then cook it on low heat until the rice is fully cooked. It should form a thick starch within the water by then. Add the powder milk with the sugar and increase the water. Dissolve the sugar and add the vanilla extract. Keep stirring on low heat until all ingredients dissolve.
– If you use cow milk, add the rice with the vanilla extract and bring the mixture to boil. Cook on low heat, stirring occasionally, then cover and cook on low heat until the amount of milk is reduced a bit.
– Stir in the sugar until it is fully dissolved and keep cooking on low heat until a thick pudding is formed.
– After you finish cooking, get the small tureens or dessert dishes then fill each one with a big spoon.
– With a wet paper towel, clean the edges of each dish, decorate the top with grated coconut and crushed nuts then let the rice pudding to cool to the room temperature before chilling.
– After the pudding is chilled, decorate the top with fruits and serve at once.