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Rice pudding

Popular in many countries in the world, individual containers of rice pudding are sold at takeaway street stalls in Egypt.

600 ml milk or soymilk
3 tbs shortgrain rice
1 tbspn butter or Nuttelex (optional)
1-2 tbsp white sugar (or brown, or more to taste)
1/4 tsp salt
1/4 tsp vanilla
Place milk, rice and butter in a medium saucepan and bring to the boil. Reduce heat, cover and simmer gently until rice is tender, about 35 minutes. Add remaining ingredients and simmer for an extra 15-20 minutes. The pudding will thicken towards the end of the cooking time. Serve hot or cold. Serves 4.

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