Rice Pudding: Grandma’s Recipe

Buttermilk rice, an exceptional dessert for children. It looks very simple, in fact it is not easy to pull off. Overcooked, it becomes soggy, too sweet, it’s disgusting. To achieve success like Grandma, follow the recipe.

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The basic recipe for rice pudding

Ingredients

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  • 150 grams of rice
  • 1 liter whole milk (finer)
  • 100 grams of sugar
  • 1 vanilla bean

The Recipe

  • Pour the milk into a saucepan, add the vanilla halved lengthwise and bring to a boil, watching closely.
  • As soon as the milk boils, pour the rice, stir, and wait for boiling to resume.
  • Reduce the heat and let it cook for 40 minutes, stirring occasionally. The rice grains should be wrapped in thick creamy milk.
  • Then add the sugar, mix them gently, and then pour them into a salad bowl.
  • Feet warm or cold. In this case, stick a rubber film on the surface of the rice to prevent the formation of a thin film. Leave it to cool and then put it in the fridge.

Tips for success

  • We choose risotto rice (Arborio or Carnaroli). The starch of this type of rice disperses well in the cooking liquid, making it possible to get a creamy rice pudding with the middle of the grain remaining somewhat firm.
  • Cook over low heat and stir regularly. The rice cereal should not absorb all of the cooking milk.
  • Remove the pan from the heat when the preparation is still a little runny: the rice will continue to absorb the milk as it cools and thickens.

Why is my rice pudding so liquid?

Too liquid rice pudding may be a sign of this bad cooking, or poor selection of milk. The Cooking should be long and slow : If you don’t cook the rice long enough, the result may still be too liquid.

Whole milk is also preferred over semi-skimmed rice because the rice requires minimal fat. For a perfect texture, Chef Cyril Lignac also advises choosing round rice For a better recipe. With its high starch content, preparations will naturally thicken.

How to prevent rice with milk from sticking?

To prevent the rice from sticking, do not allow a crust to form on the surface and do not let the milk boil. Stir the contents regularly with a wooden spoon.

Before starting the recipe, so that the rice does not stick to the milk, rinse it with cold water, do not dry it and pour the milk directly into it.

How do you revisit rice pudding?

vanilla substitute Cinnamon sticks, grated orange zest, grated tonka bean, and the aroma of bitter almonds

Add dried fruit : Raisins, dried cranberries, goji berries, pear cubes…

Serve it with Collies : Chocolate, caramel or red fruits. or topped with a retro syrup à la Violet, cotton candy, chewing gum…

Chocolate version – Add 100 grams of chocolate in squares to the hot rice, and reduce the amount of sugar (75 instead of 100 g).

Does rice pudding make you fat?

A portion of 100 grams of pudding rice contains About 125 calories. By comparison, products in the candy category provide an average of 185 calories. Eating rice pudding from time to time does not make you fat.

Rice only provides slow sugars, which, unlike fast sugars, promote weight loss. Brown rice is preferred, which is healthier than white rice. If you want to lighten the milk, you can use a plant-based drink such as almond or coconut milk.

Taking it after sports or at breakfast in the morning will help you lose weight. In fact, it is a saturated and light dessert at the same time, which will allow you to recover after the activities of the day.

What is the origin of rice with milk?

If the recipe for rice pudding is known to everyone, then the origins of this dessert remain unclear and go back about 15 years.e and 16e Centuries. A recipe for rice pudding is found in a Dutch cookbook, called the notable La Cuisine. But it is a universal dish, hence the difficulty of knowing exactly where it was born. “This dish is probably much older in other civilizations, particularly in Asia or India, where rice was cooked with milk and spices were added to it.,” noted Olivier Boules, gastronomic columnist at European 1.

In France it is 19e The century in which milk rice lost its status as a soup to becoming a dessert in its own right, flavored with vanilla, lemon or even orange blossom water. As a change from the traditional recipe, some chefs serve it either with custard or with lemon peel.

Video: Lactose-free rice pudding recipe

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