Name: Rice Pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 to 8 servings
Ingredients: 4 cups (1 litre) milk; 1/2 cup (125 ml) Arborio rice or other short-grain rice; 1/3 cup (75 ml) sugar; 2 teaspoons (10 ml) cornstarch; 3/4 cup (180 ml) 35% cream; 1 teaspoon (5 ml) vanilla extract

Ingredients

4 cups (1 litre) milk
1/2 cup (125 ml) Arborio rice or other short-grain rice
1/3 cup (75 ml) sugar
2 teaspoons (10 ml) cornstarch
3/4 cup (180 ml) 35% cream
1 teaspoon (5 ml) vanilla extract

Preparation

In a large saucepan, gently bring the milk and rice to a boil. Cover and simmer over low heat for about 30 minutes or until the rice is tender.
Meanwhile, in a bowl, combine the sugar and cornstarch. Add the cream and combine with a whisk. Pour in the mixture of cooked rice and bring to a boil, stirring constantly. Simmer for 1 minute. Add the vanilla.
Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled. Stir before serving.

Note from Ricardo

You can also add half a vanilla bean when cooking the rice and/or raisins at the end of cooking.

Rice Pudding

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note