Directions
This delicious rice pudding has a balanced thickness, a vanilla aroma, and a whole, smooth grains in the end. It is one of the quickest and healthiest desserts you can have at any time of the day, whether as a dessert, healthy snack, or meal.
The ratio of milk to rice for achieving a nice consistency is based on my mother’s recipe, which is an important foundation for always getting good results when preparing rice pudding. I add a few nuances of flavors and decorations that I enjoy.
Ingredients
1 cup rice (short-grain rice for creaminess)
7 cups milk
1 tablespoon coconut oil
1 teaspoon vanilla extract
2 tablespoons cornstarch
2 tablespoons sweetener (honey or sugar, or by choice)
a pinch of salt
For decoration
ground cinnamon
banana (thin slices)
pistachios (chopped)
Preparation
In a pot, heat the milk over medium temperature. To achieve a creamier texture, use milk with higher fat content (whole milk; you can also use coconut milk).
When the milk comes to a boil, add the rice and reduce the temperature to low heat. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
The ideal cooking time for the rice is 15 minutes.
Finally, add 1 tablespoon of coconut oil, 1 teaspoon of vanilla extract, 2 tablespoons of heavy cream, and 2 tablespoons of sweetener to taste. If you want a sweeter flavor, add more sweetener. Cook briefly for another 1-2 minutes and remove from heat.
Final Conclusion
Keep in mind that when you remove the rice from heat, it may appear liquidy, but as it cools and sits in the refrigerator, it will thicken further as the rice grains swell after cooking.
Serving
Serve in glass containers. To avoid forming a skin on the milk, cover each container with thin plastic wrap. Sprinkle with cinnamon, chopped pistachios if desired, or add chopped banana slices as decoration and additional flavor.
