Rice Pudding
This deliciously creamy, quick, and easy treat makes an excellent alternative to breakfast oatmeal. Sprinkle it with cinnamon and nutmeg, and then top it with raisins for the ultimate comfort food.Makes 3-4 cups
- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ½ cups (600ml) milk
- 1½ cup (360ml) coconut milk
- ¼ teaspoon (1.25g) salt
- ½ cup (90g) rice, (uncooked (I used basmati))
- ¼ cup (50g) granulated white sugar
- 1 teaspoon (5ml) vanilla extract
- ½ teaspoon (1.10g) nutmeg
- ½ teaspoon (1.10g) cinnamon
- ¼-½ teaspoon (0.55g) cardamom ( (optional))
- ½ cup (85g) raisins
- Pineapple or mango, (chopped for garnish)
Instructions
- 1
Heat milk, coconut milk, rice, and salt in a heavy saucepan. Bring to a boil over medium-high heat.
- 2
Stir, then simmer – the heat level should be very low. Cover the saucepan tightly with the lid. Continue cooking for 12-15 minutes until tender.
- 3
Gently stir the rice mixture with a wooden spoon to prevent the rice from burning or sticking to the saucepan.
- 4
Remove it from the stove. Add sugar, vanilla extract, nutmeg, cinnamon, and cardamom.
- 5
Return the saucepan to the heat and cook until the desired thickness is reached – a few minutes. Make sure there is some creamy liquid in the rice. As it cools, it thickens up. Then stir in the raisins.
- 6
Serve warm with pineapples or mango chunks, or let it sit in the fridge until ready to eat.