A melt-in-the-mouth and creamy rice pudding that can be made very easily at home. You can serve it with melted butter and cinnamon, apples, pears or strawberries.
With my lactose intolerance, I avoid the shop-bought pudding – when I fancy such a pudding, I make it myself at home. For me, pudding tastes best served cold with fruits.
Ingredients for rice pudding.
- 100 g jasmine rice
- a pinch of salt
- 700 ml milk (I used lactose-free)
- 3 tablespoons of sugar (I used brown one)
- 3-4 drops of vanilla extract
- 1 egg
- 350 g strawberries (I used frozen ones)
- 1 teaspoon of potato starch
- 3 tablespoons of water
- 2 tablespoons of orange juice
How to make rice pudding.
Pour rice into a bowl, pour cold water over it and set it aside for 20 minutes. After 20 minutes, drain off the water, refill the bowl with fresh one and rinse the rice in it again.
Pour milk into a pot add salt and bring it to boil. When the milk starts boiling, add the rice. Cook over a low heat, stirring occasionally, until the rice is tender.
Combine egg, sugar, and vanilla extract in a bowl. Add 2 tablespoons of rice from the pot and mix them together. Repeat this last step two more times. Pour the mixture from the bowl into the cooking rice in a pot. Stir it and bring it all to boil then immediately remove it from the heat. Cover the rice with cling film and set it aside to cool.
Strawberry coulis: put strawberries, orange juice and sugar in a pot. Bring them to boil and simmer for 15 minutes. In a mug, mix the water with the potato starch. Pour the strawberries in a pot. Bring it to boil again and keep them on the heat for a minute then let them cool down.
Serve the pudding cold, topped with strawberry coulis.
Good to know when making rice pudding.
I cooked the rice with milk for a total of 25 minutes. I always cover the cooked rice with cling film to prevent the formation of a dry skin on the rice.
Do you like cold desserts? If so, try our recipe for No-bake lemon cheesecake.