Best rice pudding recipe. Rice puddings can be found in almost every country. Even within a single country, recipes can differ widely. The dessert can be prepared in two ways: boiled or baked. Depending on the technique of preparation and the materials used, different types of pudding exist. Rice puddings typically contain the following ingredients:
Ingredients (4 servings):
- 1liter milk
- 125 gr (4.40 ounces) sugar
- 200 ml water
- 200 gr (7.05 ounces) rice (short-grained white rice)
How to prepare the best rice pudding:
- Wash the rice and cook with 200 ml water over medium heat for about 5 minutes.
After 5 minutes:
- Add milk and cook for 20-30 minutes, stirring continuously, until it has thickened, over medium heat.
- Add sugar and cook for another 5 minutes.
If your rice pudding is not thick enough, add 10 gr starch and cook until it has thickened.
Your rice pudding is ready 🤤.
Serve it cold with cinnamon, crushed hazelnuts or with your favorite jam🍓🍒🍑🥭
Bon Appétit 😊
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“The following is a list of various rice puddings grouped by place of origin.
Middle East, North Africa, West Asia
- Moghli (Levantine) with anise, caraway, and cinnamon
- Muhalibiyya (Arabic) with milk, rice flour, sugar, and rosewater
- Fırın sütlaç (Turkish) baked, with milk, eggs, and cinnamon
- Sütlaç (Turkish), served as cold; often browned in a salamander broiler and garnished with cinnamon. May be sweetened with sugar or pekmez.
- Riz bi haleeb (Levantine), (lit. “rice-with-milk”) with rosewater and occasionally mastic
- Roz bil-laban (Egyptian), (lit. “rice-with-milk”)
- Sholezard (Iranian) made with saffron and rosewater. Some variations use butter to improve the texture. It is especially served on Islamic occasions in months of Muharram and Ramadan.
- Shir-berenj (Iranian) made with cardamom
- Zarda wa haleeb (Iraqi) rice prepared with date syrup served in the same dish as with rice prepared with milk
- Gatnabour (Armenian), (lit. “milk pudding”)
- Südlü aş (Azerbaijani), (lit. “rice dish with milk)”