creamy rice pudding

Creamy Rice Pudding
Photo Cred: Brodie Lane

This creamy rice pudding is a favourite in our household, I love to eat it cold for breakast topped with berries and a sprinkling of toasted nuts. It’s also delicious served warm with plump spiced stewed prunes.  My children prefer to eat it  hot for dessert  topped with a generous grating of fresh nutmeg. Hot or cold, either way it is delightful.

INGREDIENTS

  • 4 cups full fat milk
  • 3/4 cup medium-grain rice or arborio rice
  • 1/4 tsp salt
  • 1/2 cup caster sugar
  • 1  tsp vanilla extract

METHOD

  1. Place the milk, rice and salt in a large saucepan over medium-high heat and bring to the boil.  Reduce heat to medium-low and cook, stirring, for 20 minutes or until the rice is tender.
  2. Add the sugar and vanilla. Increase heat to medium-high and bring to the boil. Boil for a further 2 minutes or until the rice is soft and the mixture thickens.
  3. Serve hot topped with freshly grated nutmeg.

Enjoy! x

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