We call it creamed rice but I have friends who call it rice pudding.We call it creamed rice but I have friends who call it rice pudding.
Creamed Rice / Rice pudding
- 1- 1.5 litres Milk
- 1 cup Arborio or short grain rice
- 2-3 tablespoons Sugar
- 1 teaspoon Vanilla
- 1/4 cup Cream (optional)
- Pour 1 litre of milk into a largeish pot turning stove heat to 1/4. Tip in the rice making sure it's even on the bottom. Place on lid stirring every 5 minutes or so to check rice is not sticking to the bottom of the pot. Turn down heat, add more milk if you need to.
- When rice is cooked (don't overcook or it goes to mush) add cream if you're using, then vanilla and sugar to taste.
- This will thicken as it cools so don't think it's too runny just yet. If you're serving hot spoon into a dish and sprinkle on nutmeg. If you're serving cold pour rice into a large bowl, as it cools add more milk if need be to get a consistency you're happy with. Add more sugar if needed, if you think the rice is then too cold to dissolve the sugar add some icing sugar as this mixes in easily. Pop into the fridge to chill. Spoon into bowls and dust with nutmeg.
I don't use cream unless there is cream that needs using up in the fridge. Low fat milk is my choice and this comes out creamy enough for us. The boys love this cold at any time of the day as a snack. When rice is half cooked add some raisins or sultanas. I like this served with diced/sliced peaches. Some friends I have will then mix a beaten egg with more milk, mix this with the rice and bake in the oven. I've not done this, I like the ease of just in the one pot. Maybe they are the ones that call this rice pudding?