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The basic recipe for rice pudding
Ingredients
- 150g rice
- 1 liter 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 closely.
- As soon as the milk boils, pour in the rice, mix and wait for the resumption of boiling.
- Lower the heat and cook for 40 minutes, stirring occasionally. The grains of rice should be wrapped in a thick, creamy milk.
- Then add the sugar, mix delicately then pour into a salad bowl.
- Serve warm, or cold. In this case, adhere stretch film to the surface of the rice to prevent the formation of a film. Leave to cool then place in the fridge.
Tips for success
- We choose a risotto rice (arborio or carnaroli). The starch of this type of rice diffuses well in the cooking liquid, which makes it possible to obtain a creamy rice pudding with the center of the grain which remains a little firm.
- It should be cooked over low heat and stirred regularly. The rice grains should not absorb all the cooking milk.
- Remove the pan from the heat when the preparation is still a little liquid: the rice will continue to absorb milk as it cools and thickens.
How to revisit rice pudding
Substitute vanilla : with a cinnamon stick, grated orange zest, grated Tonka bean, a little bitter almond aroma
Add dried fruit : raisins, dried cranberries, goji berries, diced pear…
Serve it with a coulis : chocolate, caramel or red fruits. Or topped with a regressive syrup à la 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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