Serves
2-3
Rice Pudding
This is a rice pudding base. There are many things you can add to it, such as cinnamon and saltanas.
If you'd like to try these: add 1/4 tsp cinnamon to step 2, add 1/3 cup saltanas just before serving.
Ingredients
- 600mL milk
- 1/3 cup jasmine rice
- Pinch of salt
- 1 egg
- 1/4 cup sugar (white or brown)
- 1 tsp vanilla extract
Method
- In a small saucepan, boil milk, rice, and salt on high for approximately 25 minutes whilst continuously stirring.
- In a seperate bowl, whisk egg, sugar, and vanilla extract.
- Slowly add 1/3 of the hot milk to the egg mixture whilst continuously whisking. This is done to temper the egg and prevent scrambling.
- Add the egg mixture back into the saucepan and cook on a low heat, do not boil. Continue cooking while stirring until the sauce thickens.
- To prevent scrambling and thicken the sauce further, cook until the rice is done and then remove from the heat and cover with a lid.