Rice Pudding

Rice Pudding Recipe


About 2 Litres of Milk
160g of Short Grain Rice
1 Cinnamon Stick
1 Lemon (grate the rind)
350g of Caster Sugar
Ground Cinnamon


- In a large saucepan add the rice, milk, cinnamon stick and grated lemon rind.
- Under a low to medium heat allow the contents of the pan to simmer gently until the rice is well cooked and the milk has halved in volume. This usually takes around 45 minutes. Be sure to work on a very gentle heat so that there's no danger of burning the milk which can easily destroy the dish.
- Now add the caster sugar and continue cooking for about 10 minutes when the sugar should have fully dissolved and the liquid thickened.
- Next you must remove the pan from the heat and allow it to cool to room temperature.
- Once at the required temperature place the contents of the pan in an airtight container and put it in the fridge until it's cold. This usually takes around 3 hours but I prefer to refrigerate it overnight with a view to serve it the following day.
- Before serving remove the cinnamon stick and place the rice pudding in individual bowls lightly sprinkled at the last minute with the ground cinnamon.


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