You must have this Rice Pudding Recipe handy whenever you or your family crave for comfort food. It’s sweet, without being overly sweet, and filling at the same time.
And what’s best is that you may serve it both warm or cold. It’s great as an afternoon snack or dessert.
This recipe goes just as well on a cold day as it does on a warm day. Just store it in the fridge, and if you feel like eating it warm, place in the microwave for a minute, before sprinkling it with cinnamon.
It’s many variations can be found all over the world. The name and ingredients may vary slightly, but it usually consist of rice, milk, sweetener, eggs and spices.
It’s been mentioned in literature by Charles Dickens (A Schoolboy’s Story) and Jane Austen (Emma).
My recipe is from Portugal, but I learned it in Brazil. Go figure!
- 1 cup rice
- 1 cup water
- 2 cups milk
- 1 cup sweetened condensed milk ( 14 oz can )
- 1 cup coconut milk (optional)
- 2 egg yolks
- 3 cloves
- 1 stick cinnamon
- Ground cinnamon to sprinkle on top to serve
- Cook the rice in water with cloves and cinnamon stick;
- When almost dry, add milk and coconut milk, stirring often;
- When creamy, but not dry, add the sweetened condensed milk, stirring frequently for about 5 minutes;
- Remove from heat, quickly mix in the yolks and return to heat for about 3 minutes;
- Place on serving bowl or individual bowls and sprinkle with ground cinnamon;
- Serve warm or cold.
- If you want to jazz this recipe up you may substitute the optional coconut milk for the zest of a lemon (this is great in the summertime).
- You may add a cup of seedless raisins (any kind you prefer) if you wish. Just stir it in or sprinkle it over the ready rice pudding.
- If you’re serving it cold, you may add some fresh fruit on top like strawberries, sliced banana, cubed apples, etc.
- When cooking the rice, if you so wish, you may add 2or 3 cloves or cardamom for added flavor.
I love rice pudding done on top of the stove it’s creamier.
I think so too, Raymona! Thank you for your comment.