Almost every country around the world serves a version of rice pudding. The ingredients are basically the same everywhere with minor changes in seasonings such as nutmeg, cardamom, fruit zest, nutmeg, coconut, nuts and more. It is such as basic dessert that once you learn how to make it add whatever you like and make a new family favorite.
This is an easy recipe is real comfort food. I do not recommend that young children make this as this dish needs to be stirred on a stove using high heat. They can do all the measuring, and they can surely enjoy eating it.
- 1 cups short grain white or short grain brown rice
- 4 cups almond milk or regular milk
- 1/2 cup dried fruit optional, whatever dried fruit you prefer
- 1/4 cups raisins or dried cranberries
- 1/2 tsp salt
- 1/2 cups honey or pure maple syrup
- 1/2 tsp cinnamon
- 1/4 cups almond slivers (or other chopped nuts) or toasted, unsweetened grated coconut
- 1 tsp vanilla
- pinch nutmeg freshly grated, optional to top the finished pudding
- fresh orange zest garnish
Bring rice, milk, salt, dried fruit, honey, cinnamon to a rolling boil. Stir continually throughout the cooking makes a creamier pudding, plus most importantly, it will prevent the pudding from sticking and burning. Cover and turn to low and let simmer gently about until all liquid has absorbed, 25 to 35 minutes. Do not boil You'll need to stir constantly toward the end of cooking to prevent scorching.
Serve warm or cold for breakfast, snack or dessert. Excellent with the addition of fresh fruit such as mangoes, berries, or bananas, stirred in just before serving.
Rice pudding taste good the next day after all the flavors have merged.
Variations: Fresh Fruit Parfait Rice Pudding: In six small dessert cups, layer chilled rice pudding and fresh fruit (berries, diced pineapple, mango or whatever you have), starting with the pudding and topping with the fruit.