Super-Quick Rice Pudding
Transform your leftover cooked rice into a fabulous dessert, with this Super Quick Rice Pudding recipe. If, like me, you are prone to making too much rice, but also hate waste, this is a wonderful way to use up those leftovers. Even better, it turns plain rice, which you have made to accompany a savoury supper, into a dreamy, creamy dessert in just a few minutes.
Ingredients
- 200g/1 cup cooked white rice – any grain, but short grain, such as Japanese or Jasmine rice resembles rice pudding more authentically
- 250ml/1 cup milk, ideally full fat
- 20g caster sugar, maple syrup or honey
- pinch of grated nutmeg, or to taste
- pinch of salt, if necessary
- 1 tablespoon double/heavy cream (optional)
- 1 teaspoon/ 5g unsalted butter (optional)
- ½ teaspoon vanilla extract
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Measure the rice, milk, sugar and nutmeg into a thick based saucepan.
-
Bring to a gentle simmer, stirring continuously, until it thickens and reaches the consistency you are looking for. This will only take a few minutes.
-
Taste and adjust seasoning, adding more sugar and/or a pinch of salt, if necessary.
-
When you are happy, stir in the butter and/or cream and the vanilla extract. Mix well over a low heat.
-
Serve – delicious hot, at room temperature or warm, either as is or with some whipped cream, fresh, cooked, dried fruit or a spoon full of your favourite jam.
Recipe Notes
Equipment:
- kitchen scales and measuring cups and spoons
- saucepan
- serving bowls