Rice Pudding is popular all around the world. Made with rice and milk. Simple, flavorful, cooked on the stove or baked in the oven. Caramel on the top like the Turkish version or caramel into the bottom (my favorite version, especially when you turn over the mold and see the caramel sliding down the sides). I know I’m a “gourmande”.
This version is very simple to make, and tasty, a family favorite!
Serves: 6 generous slices
Ingredients: (for the pudding)
- 120g of medium grain rice (Arborio)
- 1 liter of full-fat milk
- 120g of caster sugar
- A pinch of cinnamon
- Zest of 2 lemons
- Wash the rice and drain it into a colander and set aside.
- In a large saucepan add the milk, the zest of 2 lemons, the cinnamon and the sugar.
- Add the saucepan on a medium heat.
- Pour the rice and cook for about 30 minutes (more or less depending on the stove).
- Stir constantly with a wooden spoon.
- When the rice is cooked and the mixture thick, remove from the heat and set aside.
Ingredients: (for the caramel)
- 150g of caster sugar
- 3 tablespoons of water
- Pour the sugar and the water into a pan and start to cook on a low heat.
- When the caramel becomes golden brown remove from the heat.
- Immediately pour the caramel into the pudding mold (rotate the pudding mold to cover the entire bottom surface with caramel).
- Don’t forget to protect your hands, the caramel is extremely HOT.
- Pour the rice pudding into the pudding mold and refrigerate for three or four hours.
- Remove from the fridge and invert the pudding onto a serving plate.
- Cut slices and enjoy.
PS: You can use individual molds and also add the flavors that you like!