Directions
This delicious rice pudding is creamy, with smooth grains and a delicate vanilla aroma.
It is a quick and healthy dessert, perfect at any time of day – as dessert, snack, or meal.
The milk-to-rice ratio follows my mother’s recipe for a perfect consistency every time, and added flavors and decorations make it even more special.
Ingredients
For rice pudding:
- 1 cup short-grain rice (for creaminess)
- 7 cups milk
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 2 tbsp sweetener (honey, sugar, or as preferred)
- Pinch of salt
For decoration:
- Ground cinnamon
- Banana (thin slices)
- Chopped pistachios
Preparation
- Heat the milk in a pot over medium heat. Use whole milk or coconut milk for a creamier texture.
- When milk comes to a boil, add the rice and reduce heat to low. Stir occasionally to prevent sticking. Cook about 15 minutes.
- Add coconut oil, vanilla, cornstarch, and sweetener. Cook briefly 1–2 minutes, then remove from heat.
- Keep in mind that the pudding may look liquid when removed from heat but will thicken as it cools in the fridge.
- Serve in glass containers, covered with plastic wrap to prevent skin formation. Decorate with cinnamon, chopped pistachios, or banana slices.
