18 August, 2015
Creamy Rice Pudding
Creamy Rice Pudding
Serves: 4-6
Ingredients:
- 3/4 cup Arborio rice
- Up to 3 cups milk
- 2 small apples, grated
- 1 tablespoon brown sugar, maple syrup or honey (optional)
- 1 teaspoon vanilla essence
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
Method:
- Place the rice in a saucepan and add in 1 cup of milk, stir continually until on a medium heat until the milk is all absorbed, add in the grated apple and an extra 1/2 cup of milk and continuing to stir until the milk is almost all absorbed—add in the sugar and spice with another 1/2 cup of milk
- Keep adding 1/2 cup of milk at a time when the previous half up has almost all absorbed. It should take approximately 20 minutes
- For best results stir constantly so it doesn’t stick to the bottom and so the rice cooks evenly
- The Creamy Rice Pudding is cooked when you have a smooth mixture and the rice is tender to bite.
Recipe Notes:
- The photo shows a my fruit and nut creamy rice pudding adding in 1/2 cup sultanas, 1/2 cup of chopped dried apricots and 1/4 cup slithered almonds.
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months
- When reheating from the fridge or frozen you may need to rehydrate with some extra milk for best results
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.