Rice Pudding
Rice Pudding
Ingredients
- 4 cups (1 litre) milk
- 1/2 cup (125 ml) Arborio rice or other short-grain rice
- 1/3 cup (75 ml) sugar
- 2 teaspoons (10 ml) cornstarch
- 3/4 cup (180 ml) 35% cream
- 1 teaspoon (5 ml) vanilla extract
Instructions
- In a large saucepan, gently bring the milk and rice to a boil. Cover and simmer over low heat for about 30 minutes or until the rice is tender.
- Meanwhile, in a bowl, combine the sugar and cornstarch. Add the cream and combine with a whisk. Pour in the mixture of cooked rice and bring to a boil, stirring constantly. Simmer for 1 minute. Add the vanilla.
- Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled. Stir before serving.
Rice Pudding