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Milk rice pudding
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Prep Time:
205 minutes
205 minutes
Cook Time:
55 minutes
55 minutes
Total Time:
260 minutes
260 minutes
Refreshing rice pudding with summer berries or comforting with poached winter fruits - adaptable for any season.
Ingredients:
- 1.75 litres milk
- 4.40 gm vanilla extract
- 1 cinnamon stick
- Finely grated rind of 1 lemon
- 165g granulated sugar
- 220g arborio rice (see notes)
- 400g mixed fresh berries or frozen berries
Instructions:
- In a large saucepan over medium-high heat, combine milk, vanilla, cinnamon, lemon rind, and sugar. Stir frequently as you bring to a boil to prevent milk solids from sticking to the bottom.
- Combine rice with the mixture, then simmer over low heat for 40-50 minutes, stirring occasionally, until the rice is fully cooked and slightly thickened. The mixture will remain moist at this point.
- Allow the mixture to cool down to room temperature, then chill in the refrigerator for 3 hours or until cold. Serve by portioning the rice pudding into individual bowls and garnish with fresh berries.
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