Rice Pudding
A simple rice pudding recipe also known as rice kheer. This pudding can be enjoyed warm or chilled as breakfast, a snack at any time of the day or as a dessert.
Recipe Ingredients
- 1 cup medium grain white rice
- 4½ cups whole milk
- 1 tablespoon butter
- ½ cup sugar
- 1 cinnamon stick
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream
- ½ soaked raisins
- ground cinnamon (for garnish)
Instructions
- 1
Place the rice, milk, butter, sugar and cinnamon stick into a non-stick saucepan.
- 2
Bring the mixture to a simmer, reduce the heat and simmer gently, covered but stirring occasionally for 35 minutes, or until the rice has absorbed the liquid.
- 3
Stir in the soaked raisins, vanilla extract and the heavy cream.
- 4
Loosen to the desired consistency.
- 5
Remove the cinnamon stick and decide if you are serving this warm or cold.
- 6
If you are serving this warm, spoon the pudding into bowls, topping with a sprinkling of ground cinnamon or a little heavy cream, some nuts, raisins, chocolate, or whatever you like.
- 7
If you are serving this cold later, transfer the pudding to a baking dish and cover with plastic wrap (pressing the wrap right down onto the surface of the pudding).
- 8
You may need to loosen the pudding again once it is cool.
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Credits: Source: Blue Jean Chef Meredith Laurence