How to Make a Rice Pudding Creamy?

Learn some tips that will help you do a rice pudding creamy. Simple, easy and effective, will make your rice pudding, a delicious and creamy dessert!

Rice Pudding Creamy

There are lots of recipes for rice pudding, but the goal is always: get a rice pudding, creamy and very tasty. To get there, there are several tips and tricks.

A quick search on the internet and easily realizes that there are recipes to suit all tastes and sizes. There are those who replace the milk by water, there are those who use butter, and who does not, will that change the eggs for the pudding instant or who do not use any of the two, who prefer to use jaggery instead of refined sugar or who use another type of rice that is not the usual carolino.

RICE PUDDING CREAMY: THE TIPS

Get a rice pudding creamy is more difficult than it might seem. But there are some tips that can help you, for example:

1. The recipes ask that you start by take to heat the rice in boiling water, with salt, lemon peel and cinnamon stick.
And if you want a rice as well creamy, it is important that you cook well the rice in the water, as in milk, the rice will not be well cooked.

2. After the rice being cooked, you should add the milk gradually, until it covers about two fingers of rice. Here is fundamental you go, stirring often to prevent the rice paste in the bottom of the pan/pot. Pay special attention to the additions of milk.
These should be done as the milk will thicken with and in small quantities. This is one of the secrets to basic rice pudding creamy.

3. You can, if you prefer, then also add condensed milk or coconut milk.

4. To 140 grams of rice, add at least a quart of milk. Thus ensures that the rice is not dry. If you plan to take the rice to the fridge can add a little more, since the cold makes the rice dry a little. This extra dose of milk helps to prevent this from happening.

5. Before adding the egg yolks, stir them well in a bowl until they are undone, this will facilitate the incorporation of the gems in the rice. In addition, add the egg yolks slowly and stir it always, to avoid that they are cooked and scattered into pieces thick milk, with the look of scrambled eggs.

6. Another tip is to turn off the heat when (already after the addition of the gems) rice is one aspect of liquid (like a slurry). So the rice stays creamy, even after you absorb some of the milk.

A SUGGESTION

And after the tips I could not miss a hint. Today, sweet rice with milk-cream with condensed milk… much creamier impossible. Here is what you will need:

– Ingredients –

  • 2 cans of condensed milk
  • 50g of unsalted butter
  • 250g of rice carolino
  • 500ml of water
  • 5 gems
  • 2 peels of lemon
  • 2 cinnamon sticks
  • Skimmed q. b.
  • Cinnamon powder q. b.

– Mode of preparation –

1. In a saucepan, heat the water and the rice. When the water evaporates completely, add the butter, the lemon peel, cinnamon sticks and condensed milk and cook for 30 minutes on low heat. Stir once in a while, not to grab.

2. As soon as the rice is cooked, turn off the heat. Dissolve the egg yolks in a cup with a little milk and add to the rice pudding, always moving out of the heat.

3. Place the rice pudding in individual bowls or on a serving platter and chill for at least 1 hour, or – if you prefer – serve hot.

4. Can sprinkle with powdered cinnamon before serving.

 

Gallery

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