Creamy Rice Pudding
A creamy rice pudding, perfect for the Christmas season. Made with ingredients that we always have at hand and with an extra pinch of cinnamon, it is perfect to complete that festive table.
Ingredients
- 1 cup basmati rice or long graing white rice
- 1½ cup milk
- ½ cup brown sugar or other sweetener of your preference
- 6 egg yolks
- Peel of 1 lemon
- 2 small cinnamon sticks or 1 large cinnamon stick
- 1 csp nutmeg
- A pinch of salt
- Cinnamon to sprinkle
Instructions
- Start by cooking the rice normally, on a pan.
- Once cooked, add the brown sugar, salt, cinnamon sticks, lemon peel and nutmeg and stir well.
- Turn the heat at medium power, add the milk little by little and stir continuously.
- When the rice begins to absorb the milk and gain the consistency of a creamy rice, turn off the heat and let it cool a little.
- Add the egg yolks and stir very well until they are fully incorporated into the mixture.
- Remove the cinnamon sticks and the lemon peels and place the rice pudding in small bowls.
- Sprinkle with plenty of cinnamon and serve while still hot. Or put in the fridge and sprinkle only when serving.
Notes
You can replace the rice with vermicelli, for example. It gets just as good!
If you want the process to be a little faster, add the eggs immediately, but follow this rule: place the eggs in a bowl and add 1 to 2 tablespoons of rice pudding. Mix vigorously until the ingredients are well involved and a homogeneous mixture is formed. At this point, the eggs are ready to be mixed in this creamy rice pudding without them cooking.