There are a few variations to this recipe, some with eggs, some without, some made with condensed milk others with normal milk, more or less sugar... they are all delicious.
It has been a while since I made Rice Pudding, in fact I think it was for Christmas last year.
How time flies...we are almost there again.
I had a 1 litre bottle of milk in the fridge that was just past its use by date, so I thought it would be the ideal way to use up the milk.
125 gr short grain rice (I use Arborio rice)
pinch of salt
1 stick cinnamon
lemon rind strips
150 gr sugar
3 egg yolks
grated lemon rind
Boil the rice in salted water for 10 minutes. Warm the milk with the cinnamon stick and a few strips of lemon rind. Strain the rice and add the warm milk and simmer until rice is cooked.
Add the sugar and butter and continue cooking for another 10 minutes.
Beat the egg yolks in a cup and add a bit of the warm rice mixture, mix well and add to the pan.
Remove the lemon rind and cinnamon stick and add some grated lemon rind.
Simmer for a 2 or 3 minutes stirring continuously.
Pour into a shallow platter or into individual bowls. Decorate with ground cinnamon and enjoy!!
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Because I wanted to use the 1lt milk I doubled the recipe, but not the sugar or eggs - I just used 200gr sugar and just the 3 egg yolks.
It´s great to be eaten the same day when it´s creamier, as it dries out a little bit the next day.
I´m very fond of puddings, more than cakes actually, so any excuse to make a pudding or sweet thing for dinner is a good excuse.
So give this recipe a try this weekend, I promise you will love it.
|Rice has just been added to the warm milk with cinnamon and lemon rind|
|Anyone want to taste?|