How to make the classic rice pudding and all its different versions

How to make the classic rice pudding and all its different versions

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Rice pudding also has delicious variants with which we invite you to innovate.


Advertising - Keep reading below Traditional rice pudding

INGREDIENTS (4 people):
- 200 g of round rice
- 1 liter of milk
- 100 g of sugar
- 2 cinnamon sticks
- 1 lemon
- Cinnamon powder

Put the rice in a colander under a stream of cold water, stir with your hands and leave it for a couple of minutes to release the starch.

Put a pot on the fire with milk, sugar, cinnamon sticks and lemon peel. Keep until the milk starts to boil. Add the rice and lower the heat so that it cooks slowly for 45-50 minutes. Stir occasionally. When you are almost ready you will have to monitor the amount of milk left in the pot, so that it is hot or thick, depending on your tastes.

Try the rice and, if the beans are made and the texture is desired, remove from heat and let stand a few minutes to temper. Before it cools, remove the cinnamon sticks and the lemon peel. At the time of serving, sprinkle with cinnamon.

Black Rice Puding

INGREDIENTS (4 people):- 250 g of black glutinous rice
- 80 g brown sugar
- 3 dl of coconut milk
- 3 eggs
- 3 dl of water
- 1 dl of coconut cream
- 4 bananas
- 15 g of butter

Last night, put the black rice to soak in cold water. Preheat the oven to 190º C. Put a casserole on the fire with the rice, 3 dl of water, 2 dl of coconut milk and 40 g of brown sugar. Simmer over low heat with the casserole covered 2 hours. Watch to add some water if necessary.

Add 1 dl of coconut milk and beaten eggs to the casserole. You can add a little more sugar to taste. Stir until a homogeneous mixture remains.

Put the casserole in the oven for 30 minutes Fry the bananas in a pan with a little oil, 2-3 minutes on each side until golden brown. Serve the rice with a little coconut cream and a fried banana.

Chia seeds and red fruits pudding

Difficulty: Easy Time: +60 min.

INGREDIENTS (4 people):
- 2 tablespoons chia seeds
- 1 tablespoon cocoa powder
- 1 teaspoon of sugar or sweetener
- 1/2 cup rice milk
- 1 Greek yogurt
- Vanilla sugar
- Red fruits: blueberries, blackberries and raspberries.

Pour chia seeds in a bowl. Add cocoa powder and mix well. Cover with the milk of arror and beat with some rods until no lumps. Add the sugar or sweetener to taste and stir. Leave to sit for 10 minutes. After that time, mix again and cover with plastic film. Put in the fridge for at least 60 minutes.

Put in blender glass Greek yogurt and vanilla sugar. Beat until leaving a creamy texture. Wash the fruit to be used. Reserve.

Split the mix Chia seeds in two parts, covering half the bottom of a jar, glass or small cup. Add the layer of yogurt and finish with the rest of the chia and cocoa seeds. Top with red fruits.

- Play with the toppings you want: honey, raisins, bananas, nuts, cinnamon, a touch of grated coconut ... How else you like it!

Rice milk has fewer calories than almond milk; It is more digestive than soy and, because it does not contain gluten, it is suitable for coeliacs.

Cold cream of rice and strawberries

INGREDIENTS (4 people):- 150 g of rice
- 1 liter of milk
- 150 g of sugar
- 1 cinnamon stick
- Vanilla sugar
- 2 dl thick cream
- 250 g of strawberries
- Lemon zest

Let the rice soak in warm water 20 minutes to remove excess starch. Thus, in addition to shortening the cooking time, the dessert will be lighter. Drain well.

Put a casserole on the fire with the drained rice, the milk, 150 g of sugar, 2 tablespoons of vanilla sugar, a cinnamon stick and the skin of a very clean lemon. Bring to a boil and simmer for 30 minutes, or until the rice is very tender and has absorbed the milk.

Wash and dry strawberries carefully. Cut them into 2 or 3 pieces and leave the smaller ones whole. Spread the strawberry pieces in four cups or individual bowls. Also pour the rice and let it cool an hour before serving. Garnish with whole strawberries.

Sweet rice with figs and pine nuts

Difficulty: Easy Time: 40 min

INGREDIENTS (4 people):
- 100 g goat cottage cheese
- 1 tablespoon honey
- 1 tablespoon of peppermint
- 2 tablespoons orange blossom water
- 4 tablespoons sugar
- 300 g of short grain rice
- Purple figs
- 2 tablespoons pine nuts
- 4 tablespoons of liquid cream

Crumble the cottage cheese in a bowl. Add a tablespoon of honey and another chopped peppermint. Mix well until you have a homogeneous paste. Leave in the fridge until serving time.

Put a saucepan on the fire with water. When it starts to boil, add the rice, a tablespoon of sugar and 2 of orange blossom water. Leave about 25 or 30 minutes, until the rice is sweet.
At that time, remove the saucepan from the heat. Strain the rice and let cool. Once it is cold, incorporate the cream with enveloping movements.

Wash the figs well and cut into quarters. Serve the rice in Sprinkle with the pine nuts. Place the figs and the cottage cheese.