Rice pudding recipe
Rice pudding is an all-time favourite in our household. However, it is hard to come by a healthy bought one. With this nutritious and delicious rice pudding recipe, you will not turn back.
For added nutrition and fibre, you can choose brown Arborio rice over white Arborio rice. You can also boost nutrition by adding fruit. This is also a tasty option. This recipe is also gluten free so is great for those who are celiac or who are gluten intolerant.
This rice pudding recipe has low sugar. You can put in less, according to your desired taste. Consuming too many added sugars may increase your risk for tooth decay, obesity, high blood pressure, Type 2 diabetes as well as metabolic syndrome. Adding a little extra cinnamon and vanilla may help you reduce the sugar content without a noticeable change in sweetness.
Ingredients
- 2 1⁄2 cup milk
- 1⁄2 cup Arborio rice, uncooked
- 1 cup milk
- 1 cinnamon stick, about 3 inches long
- 3 tablespoons sugar
- 1 teaspoon lemon zest, grated
- 1⁄2 teaspoon vanilla
- ground cinnamon
Method
In a large saucepan, combine the 2 1/2 cups milk and the rice and stir while bringing to a boil over high heat, stirring occasionally.
Reduce the heat to medium high and boil for 5-6 minutes or until the mixture begins to thicken, stirring occasionally.
Gently stir in the other 1 cup of milk, as well as the cinnamon stick, sugar and lemon zest.
Increase the heat to high and return to a boil, stirring occasionally.
Reduce the heat to medium high and boil for 4-5 minutes or until creamy.
Remove from the heat.
Stir in the vanilla and let the mixture stand for 30 minutes to continue to thicken.
Before serving, remove the cinnamon stick and serve in individual bowls. Sprinkle with ground cinnamon.