An easy Rice pudding on the hob or stove top recipe. Perfect for snacks or as a delicious dessert. You can make these Vegan by substituting the milk for almond or soy milk.
Stir the rice, butter and milk together in a non-stick pan over a medium heat & bring to a boil. You can add a teaspoon of vanilla extract to the milk if you like to give your rice pudding a sweeter flavour.
100 g pudding rice, 10 g salted butter, 750 ml semi-skimmed milk
Reduce the heat to low and simmer gently for 30 minutes until it thickens, stirring occasionally so it doesn't stick.
Stir in the sugar. Leave it to rest for at least 5 minutes. The rice will continue to absorb the liquid. Add your toppings and enjoy.
25 g Caster sugar
Notes
The nutritional information is for the basic recipe and doesn't include any toppings.
Tips
Use a pudding rice or a short grain rice such as arborio or calrose.Add the ingredients to a cold pan and bring to a boil. Don't let the milk boil over.To make a Vegan or Dairy Free rice pudding, leave out the butter and replace the milk with almond milk or coconut milk or half and half. Coconut milk with make it much sweeter so you might not need to add the sugar.
Topping Ideas
The following toppings work well with rice pudding :- Cinnamon, nutmeg, stewed apple, soft fruits such as blueberries, bananas, strawberries, cooked rhubarb, mango, pineapple. Also, jam, honey, granola, or nuts.
Storage
Store in the fridge for 4 - 5 days. It will freeze for up to 3 months.