Rice pudding

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Rice Pudding is popular all around the world. Made with rice and milk. Simple, flavorful, cooked on the stove or baked inside the oven. Caramel on the top like the Turkish version or caramel into the bottom (my favorite version, especially when you turn over the mold and see the caramel sliding down the sides). I know I’m a “gourmande”.

This version is very simple to make, and tasty, a family favorite!

See you at Fiesta Friday #104  co-hosted this week by Mila @Milk and Bun and Hilda @Along the Grapevine.

Serves: 6 generous slices

Ingredients: (for the pudding)

  • 120g of medium grain rice (Arborio)
  • 1 liter of full fat milk
  • 120g of caster sugar
  • A pinch of cinnamon
  • Zest of 2 lemons

Procedure:

  1. Wash the rice and drain it into a colander and set aside.
  2. In a large saucepan add the milk, the zest of 2 lemons, the cinnamon and the sugar.
  3. Add the saucepan on a medium heat.
  4. Pour the rice and cook for about 30 minutes (more or less depending the stove).
  5. Stir constantly with a wooden spoon.
  6. When the rice is cooked and the mixture thick, remove from the heat and set aside.

PicMonkey Collage

Ingredients: (for the caramel)

  • 150g of caster sugar
  • 3 tablespoons of water

Procedure:

  1. Pour the sugar and the water into a pan and start to cook on a low heat.
  2. When the caramel becomes golden brown remove from the heat.
  3. Immediately pour the caramel into the pudding mold (rotate the pudding mold to cover the entire bottom surface with caramel).
  4. Don’t forget to protect your hands, the caramel is extremely HOT.

Final Procedure:

  1. Pour the rice pudding into the pudding mold and refrigerate for three or four hours.
  2. Remove from the fridge and invert the pudding on a serving plate.
  3. Cut slices and enjoy.

Bon Appétit!

PS: You can use individual molds and also add the flavors that you like!

66 thoughts on “Rice pudding

  1. I haven’t made rice pudding in years – it never seemed very popular even though I loved it. (What don’t I like…) But I love that you made it in a mold and served it with caramel. Lovely!!!

  2. I make rice pudding like the first half of yours. Then serve chilled with slivered almonds and cashews. But I have never caramelised it Linda. Completely new to me. Have to try this delicious version of yours.
    Hugs and regards
    Ana

    • Thanks a lot Ana. I’m glad you like this version. In my family we always prepare the rice pudding or the semolina pudding with caramel and inside mold. I love your recipe with almonds and cashews on the top. Have a nice weekend! 🙂 xx

  3. Mmmmm I also do like sweet rice pudding or porridge and doesn’t matter how it’s called- very tasty! 🙂 Like how you served it as well!
    Hope you had a wonderful weekend! (it’s so cold here.. almost winter hahaha)

  4. Brilliant idea in moulding rice pudding. This looks so delicious and I love that caramel on top. 😀 I wish you a lovely week ahead, Linda. Happy FF! x

  5. Your version of rice pudding looks so pretty and tasty, but then nothing less than I would expect from you. The caramel and form really make it special.

  6. Your pudding brings back fond memories of my sweet mother in law, she often made rice pudding when she knew we were coming for a visit. Love your presentation.

  7. I love rice pudding. It always brings me back to the warm winter desserts of my childhood, sitting in the kitchen with my momma (she always made it super creamy with cinnamon and raisins). Your version looks gorgeous. I love the concept of the mould and the gorgeous river of caramel poured over the top! Super yummy.

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