Rice Pudding
There's nothing quite as comforting and indulgent as a bowl of creamy, dreamy rice pudding.
Made with tender short-grain rice, rich condensed milk, and aromatic vanilla, this rice pudding recipe is a delicious and satisfying treat that will transport your taste buds to dessert heaven.
Creating the Perfect Base for Creamy Vanilla Rice Pudding
To start, rinse your short-grain rice in cold water until the water runs clear. This step is crucial to remove excess starch and ensure a smooth and creamy texture for your pudding.
Next, cook the rice until tender and combine it with a luscious mixture of condensed milk, thickened cream, sugar, and vanilla.
This is where the magic happens - the sweet, aromatic flavours of the vanilla mingle with the rich, creamy textures of the milk and cream to create a truly heavenly dessert.
As you gently heat the mixture, the sweet scent of vanilla and creamy caramel notes will fill your kitchen, and you'll be eagerly anticipating the moment when you can scoop up a spoonful of this delightful pudding.
Finally, add a splash of milk to give it a silky-smooth consistency and allow it to cool before serving.
Serving and Garnishing
Served either hot or cold, this rice pudding is a dessert that you'll want to savour slowly, enjoying every last spoonful of its rich, creamy goodness.
For a finishing touch, sprinkle a generous amount of cinnamon on top - the warm, earthy notes perfectly complement the sweet and creamy flavours of the pudding.
You can even customise this recipe to suit your tastes by adding different ingredients or toppings.
Try mixing in some fresh berries, toasted nuts, or a dollop of whipped cream for an extra indulgent twist. Or, experiment with different spices like nutmeg or cardamom to add an alluring touch to your dessert.
Perfect Sweet Treat for Any Time of Day
This recipe is a perfect choice when you're craving something sweet, comforting, and utterly delicious. It's simple ingredients and easy preparation make it a go-to recipe for any time of the day, whether you're enjoying it as a sweet breakfast or a decadent dessert after dinner.
So why not treat yourself to a bowl of this delicious rice pudding today?
Creamy Vanilla Rice Pudding is a classic dessert that is both simple and satisfying. To create the perfect base for your pudding, rinse your short-grain rice until the water runs clear and then cook it until tender. Combine the cooked rice with a mixture of condensed milk, thickened cream, sugar, and vanilla, and let the flavours meld together to create a rich and creamy treat that is sure to please.
This recipe is perfect for anyone who loves comforting, indulgent desserts that are easy to make and packed with flavour. It's a go-to recipe for any time of the day, whether you're looking for a sweet breakfast or a decadent dessert after dinner. So why not treat yourself to a bowl of this delicious rice pudding today and savour every last spoonful of its rich, creamy goodness?
- 2 cups White short-grain rice
- 1 cup Thickened cream
- 1 cup Condensed milk
- 1 cup Raw sugar
- 1 tablespoon vanilla bean paste, vanilla extract, or a vanilla bean stick
- 2 cups milk
- 2 tablespoons Custard powder
- ¼ teaspoons Salt
- Cinnamon (to sprinkle)
- 6 water
Rinse the rice in cold water until the water runs clear.
In a large saucepan, add the rinsed rice and 4 cups of water. Cook on a medium flame until the rice is tender and most of the water has been absorbed.
Add the salt, vanilla, and cinnamon (if using) to the cooked rice.
In a separate bowl, mix the custard powder with 1/4 cup of water until fully dissolved.
Add another 2 cups of water to the cooked rice, followed by the sugar and condensed milk. Mix well.
Add the milk and the custard mixture to the saucepan, and stir continuously until the pudding thickens and the ingredients are well combined. This should take about 10-15 minutes.
Once the pudding has thickened to the desired consistency, remove it from the heat and let it cool.
Serve the rice pudding either hot or cold, and sprinkle with cinnamon (if using) before serving.
