Hello everyone hope you are having a nice Sunday, I have been enjoying this first autumn weekend a lot. So, yesterday as I was laying on the sofa, I thought I would treat myself with a very special typically homemade dessert, the rice pudding. I know there are a lot of recipes about rice pudding but I do it the simple way (no butter,no egg and no cream and I have 2 useful tips,as well.) I am always happy with the results, as it is creamy, sweet and it has the perfect amount of spices. Rice pudding is a very antique recipe so as a consequence it has the most basic ingredients and the smell you have on your kitchen while cooking it is something incredible ( it really looks and feels like autumn).
To make this recipe you will need:
This will serve 2 persons and it takes about 20-25 minutes to prepare
3-3 1/3 cups of milk ( I used the semi skimmed milk)
1/3 cup of Arborio rice (I think it is the perfect type of rice for a creamy result but you can use whatever you have)
1/4 cup of granulated sugar
Lemon peeled skin
1 teaspoon of cornflour (this will thicken the pudding)
1 teaspoon of Cinnamon
1/3 cup of Sultanas
Pour almost all of the amount of the milk (3 cups) on a sauce pan and then add the rice, the cinnamon and the lemon peeled skin and let them boil (this way the rice will get all the cinnamon and lemon aroma)on a medium heat and always stir.
Tip 1- Add the sugar only after the rice is cooked otherwise it will never get cooked and will be hard.
As soon as the milk comes to a boil lower the heat to mediumto low heat and make sure to carefully stir all the time (otherwise the rice will stick to the pan (you need to treat it like you are doing a risotto). When you notice the rice is cooked add the sugar and stir.
Tip 2-Now mix the teaspoon of cornflour with the remaining of the milk, I do this precedure to avoid clumps and then add it to the sauce pan and stir for about 5 minutes.
When you notice the rice is 89% creamy turn the heat off, add the sultanas and mix. Please remember that the rice will continue cooking even after you turn the heat off. Immediately place the pudding on the bowl or container.
If you want to eat it cold remember to put a cling film touching the top of the pudding this way it won’t create the skin.
To tell you the truth I had it warm as I couldn’t resist but it is perfect cold as well. I like this recipe because I personally think adding cream and egg or butter is unnecessary as the milk, the rice and the cornflour create a light and very creamy texture which I think is better as it doesn’t get too mushy when the pudding is ready to eat. The only important thing to remember is that as soon as you notice the rice slightly thickening, turn the heat off immediately. I love the fact that it has few and simple ingredients which I think that is what home cooking is about. Please do try this version of rice pudding I am sure you will like it!
Happy Autumn!!! 🙂