About this recipe:You'll never need to buy the canned rice pudding at the stores after trying this easy eggless version made over the stove. It tastes creamy, with soft grains of rice, like a traditional baked pudding.
100g long-grain rice
500ml semi-skimmed milk
300ml semi-skimmed milk
4-5 tsp sugar
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Method Prep:1min › Cook:26min › Ready in:27min
Put 100g long-grain rice (not easy-cook) in a heavy-based pan, preferably nonstick, and add 500ml semi-skimmed milk. Bring to the boil, stirring occasionally. Turn the heat to the lowest setting and stir until the milk sinks back, then cover and cook gently for 15 minutes, giving the pan a shake occasionally.
Stir in an extra 300ml semi-skimmed milk and bring back to the boil, stirring all the time. Boil, stirring constantly, for 7 minutes. Remove from the heat and stir for 1 minute, then stir in 4-5 tsp sugar.
…or try this
Put 70g flaked rice in a pan with 750ml semi-skimmed milk. Bring to the boil, stirring often, then reduce the heat to low. Simmer, stirring occasionally, for 10 minutes. Stir well, then stir in 4-5 tsp sugar. The pudding should be smooth, with a slightly grainy texture.
it did not thicken(maybe did it wrong) but the taste is delightful (I like strange food, if you don't... just try it)
I changed from semi to whole milk please reply if I needed to add semi for it to thicken - 17 Dec 2013