Creamed Rice Pudding
Some refer to it as old fashioned, rustic or comfort food, but, whatever the label, old fashioned or not there is something about creamed rice that is simply delicious.
My mother made this dish for us all throughout our childhood and sometimes, if she was being particularly adventurous, she would pop in some dried fruit such as sultanas or raisins.
Made in one pot, so dishes are minimal, this is a dessert that you can serve up to your families on a chilly winter evening. Of course, if you make more than you need you can heat it up the next day in the microwave for a sneaky afternoon snack…not that I have ever done that myself! 🙂
I like to add cinnamon to the top of my rice just before serving, although you could use cinnamon sugar if you have a particularly sweet tooth. Other popular additions include: maple syrup, honey or even caramel sauce for a really super sweet dessert.
- 1/2 cup white short grain rice
- 4 cups full cream milk
- 1/2 cup sugar
- 1 vanilla bean pod, split in half with the seeds scraped out
- cinnamon for sprinkling on top as desired..
- Place milk, sugar, vanilla bean and seeds in a large pot. Stir to combine the sugar and milk.
- Heat over a medium high heat until the milk boils. Remove from heat.
- Place the rice in a sieve and rinse with cold water.
- Add the rice to the boiled milk mixture and stir and cover with lid.
- Using the lowest heat setting on the stove simmer rice for one hour, stirring constantly. Keep lid on pot between stirring.
- When the rice is ready the milk should have mostly absorbed into the rice and will look rich and creamy. Taste test to make sure that the rice is soft before removing from the heat.
- Serve in bowls while still hot and add cinnamon (or other toppings) to taste.
Note: Constant stirring is required throughout the cooking process or the rice will stick to the bottom of saucepan and burn.