Rice pudding is simply raw rice cooked in sweetened milk. As the rice cooks, it lets off starch that thickens the milk and suspends the tender grains of rice, contributing to its creaminess.
Traditionally, it is started with uncooked rice. Whereas, to cut short the cooking-time, it can also be started with the leftover cooked rice.
A serving of rice pudding is like a warm hug on a special day. As it’s a fragrant, creamy, and pleasantly sweet dessert. Here’s how to make the easiest rice pudding, the one that we use over and over again.
Further, we can customize it in a number of interesting ways. Here, I have served it with the seasonal fruit, nectarine.
- 6 cups Whole Milk
- 2 tbsps. Rice
- 1 to 2 tbsps. Sugar
- 2 Nectarines
- A few Almonds
- 1/4 tsp. Cardamom Powder
Place the milk in a heavy bottom pan, on a medium heat. Bring it to a boil.
Rice soaked in water for 30 minutes.
Add the soaked rice to the boiling milk. Adjust the heat to low-medium. Keep stirring and let it simmer until the rice is all cooked.
Add sugar and let it cook for another 5 to 10 minutes.
Add almonds, and cardamom powder to it. Turn off the heat.
Mix well and it’s ready serve.
Serve it in a bowl and top it with a seasonal fruit of your choice.
Scrumptious Rice Pudding topped with fresh nectarine.
Notes:
Serving our traditional rice pudding with seasonal fruits help us to cut down the quantity of sugar. I love to serve rice pudding with strawberries, banana, and mango as well. Make sure to use flavorful fruits to the recipe
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