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The basic recipe for rice pudding
Ingredients
- 150 g of rice
- 1 liter of whole milk (it’s smoother)
- 100g sugar
- 1 vanilla pod
The recipe
- Pour the milk into a saucepan, add the vanilla pod split in half lengthwise and bring to a boil, watching.
- As soon as the milk boils, pour the rice in rain, mix and wait for the resumption of boiling.
- Lower the heat and cook for 40 minutes, stirring occasionally. Rice grains should be wrapped in thick, creamy milk.
- Then add the sugar, mix gently then pour into a bowl.
- Serve lukewarm or cold. In this case, apply stretch film to the surface of the rice to prevent the formation of a film. Let cool then place in the refrigerator.
Tips for success
- We choose a risotto rice (arborio or carnaroli). The starch of this type of rice diffuses well in the cooking liquid, resulting in a creamy rice pudding with the center of the grain remaining a little firm.
- It is necessary to cook on low heat and to stir very regularly. The rice grains should not absorb all the cooking milk.
- The saucepan is removed from the heat when the preparation is still a little runny: the rice will continue to absorb milk as it cools and thickens.
How to revisit rice pudding
Replace the vanilla : with a cinnamon stick, grated orange zest, grated Tonka bean, a little bitter almond flavor
Add dried fruits : raisins, dried cranberries, goji berries, diced dried pear …
Serve it with a coulis : chocolate, caramel or red fruits. Or topped with a regressive syrup violet, cotton candy, bubble gum …
A chocolate version : add 100 g of chocolate in squares to the still hot rice, and reduce the amount of sugar (75 instead of 100 g).
In video: the recipe for lactose-free rice pudding
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