I love rice pudding! This is one of my favorite treats and something I always used to eat growing up! Top this tasty pudding with fruit and cinnamon and nothing will beat it ever!!
A bowl of warm rice pudding is like a comforting hug on a dark, dreary day. It’s fragrant, creamy but not too rich, subtly sweet, and easily adaptable to your mood, whether you feel like a sprinkling of cinnamon or some plump, chewy raisins. And it truly is one of the easiest puddings you can ever make, starting with a short ingredient list of kitchen staples and an infinite number of ways you can customize it. Here’s how to make the easiest rice pudding, one that you’ll use over and over again.
What Is Rice Pudding?
Rice pudding is simply rice cooked in sweetened milk. As the rice cooks, it lets off starch that thickens the milk and suspends the tender grains of rice, contributing to its creaminess. You can start with uncooked rice or cooked rice, which is great if you have leftovers you want to use up. This recipe gives you directions for both.
Serve rice pudding at whatever temperature you’d like: straight from the pot, warm, or even cold. It does thicken up as it cools, so thin it out if needed with more milk to get it back to your desired texture.
Rice Pudding
Ingredients
- 6 cups milk whole milk
- 1/2 tsp corn starch
- 3/4 cup rice small grain/ sushi rice
- 1/2 tsp mistaka (مستكة)
- 1/2 cup sugar
- 1 cup water
Instructions
- In a large saucepan/ pot combine cold milk and starch stir very well until no lumps… On Medium Heat stir the starch/milk mixtureMeanwhile broil the rise and water medium heat, covered (10 minutes) rice will be softadd the rice to the warm milk/ starch mixturestir non stop for 45 minute until thickenedadd sugar and and rose/ flower waterpound the mistaka until grainy powderadd to your rice puddingevenly distribute into ramkins and allow to cool,serve at room temp. or coldstays in fridge for 7 days (cover in fridge with plastic wrap)garnish with: cinnamon, fruit, nut, or shredded coconuts 🙂
