Creamy Rice Pudding is a yummy family favourite, to warm the cockles of your heart.
Creamy Rice Pudding is both a cheap and frugal pudding to make – perfect for using up leftover rice from the night before. Just place any leftover rice in the fridge to dry out slightly – for some reason, this always yields a better result than when you use raw rice.
Jasmine or Basmati or even Arborio Rice is perfect for Creamy Rice Pudding – any white rice that you have will be great.
The recipe for Creamy Rice Pudding actually started from the British Tradition, Bread and Butter Pudding. When people ran out of bread, they substituted it for rice. It was so delicious that it became its own famous pudding and is another delicious dessert that is still enjoyed today.
Just a note: never eat rice that has been in the fridge for more than three days – you will get food poisoning!
Serving Suggestions for Creamy Rice Pudding include:
- Serve with a big spoon of vanilla ice cream (or even better, our Condensed Milk Ice Cream!)
- Add some sliced berries and a drizzle of maple syrup
- Sprinkle your Creamy Rice Pudding with some cinnamon and honey
Method
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In a medium saucepan, combine the rice and 2 cups of water. Bring the rice and water to a boil.
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Cover, reduce heat, and cook for 20 minutes or until water is absorbed.
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Remove from heat, set to one side.
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Mix combine sugar and cornstarch in a saucepan, slowly add milk and stir over a medium heat, until thickened.
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Remove from heat.
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Beat the eggs in a bowl, stir 1 cup hot milk mixture that has been thickened, into the beaten eggs.
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Add back into the milk mixture.
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Place back on heat and cook until nearly bubbly, but do not boil it.
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Remove from heat and add butter and vanilla and stir through.
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Add the cooked rice and raisins, stir gently. Sprinkle ground cinnamon or nutmeg on top to finish.
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Creamy Rice Pudding is not suitable for freezing
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Serve with some custard
