Classic rice pudding
- 1 l milk
- 250 g Rice pudding (short grain rice)
- 2 EL Sugar
- 1 Vanilla pod
- Bring milk and a pinch of salt to a boil in a large saucepan with as thick a base as possible. You can stir better in it and the heat is optimally stored.
- Stir in rice and sugar. Briefly bring the rice pudding to the boil and stir.
- Then turn down the temperature and let the rice pudding swell for 20–30 minutes on a medium to low heat. Keep stirring so that the rice doesn't burn on the bottom of the pot. If that does happen, do not stir anymore, but transfer the rice straight to another pot.
- Switch off the hotplate, put the lid on the pan and let the rice swell on the plate for another 15 minutes. If the rice is too firm overall, just stir in a tablespoon of cold milk.
- Cinnamon sugar (mix 6 tablespoons of sugar with 1⁄2–1 teaspoon of ground cinnamon), fruit compote or red fruit jelly, but also melted butter go well with rice pudding.
- For extra flavor, you can add a vanilla pod to the rice pudding. Cut the pod lengthways. Scrape out the vanilla pulp with the back of a sharp knife. Stir the pod and pulp directly into the boiling rice.
- When you take the rice pudding off the stove, remove the pod.
1 person approx.:
- 410 kcal li>
- 13 g protein
- 9 g fat
- 67 g carbohydrates