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*New* Overnight rice pudding
Rice type: pudding rice
Servings: 4
Cooking time: 30 minutes plus overnight
Cooks tip:
- Batch cooking the delicious rice pudding means you have breakfasts or desserts pre- made for days. Just add fresh or dried fruits.
- This recipe can also be doubled to batch cook for even more servings. Store in airtight containers in the refrigerator for up to 5 days.
Ingredients
200 g pudding rice (could also use arborio rice or medium grain sushi rice)
1 litre milk (plant-based)
75 g sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Fresh or dried fruits, nuts, and maple syrup
Step 1
Rinse the pudding rice under cold water until the water runs clear. Drain and set aside.
Step 2
In a 18-20 cm saucepan combine the rice, milk, sugar, vanilla extract, cinnamon, and nutmeg.
Step 3
Stir well to ensure the sugar is dissolved and the spices are evenly distributed.
Step 4
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent the rice from sticking to the bottom.
Step 5
Once it starts to boil, reduce the heat to low and let it simmer gently, stirring occasionally, for about 25-30 minutes or until the rice is tender and the mixture has thickened. The pudding will thicken further as it cools.
Step 6
Remove the saucepan off the heat and let the rice pudding cool to room temperature.
Step 7
Transfer the pudding to a large bowl or individual serving containers, cover, and refrigerate overnight.
Step 8
Serve cold garnished with fresh or dried fruits, nuts, and a drizzle of maple syrup.
Step 9