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.
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
