A super yummy milk-based pudding recipe with rice.
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
½ cup uncooked rice
2 and ½ cups water
4 and ½ cups milk, divided
¾ cup sugar
1 tablespoon cornstarch
Wash the rice just once. Don’t try to make it super clean so that it keeps its starch.
Place it in a large pan. Pour water over it and bring it to a boil. Let the rice simmer over low heat until the rice is soft.
Add in 4 cups milk and sugar. Bring it to a boil and simmer over low heat about 10 minutes.
Meanwhile, whisk together the remaining milk and cornstarch in a small bowl. Pour this into the simmering rice mixture and stir well at the same time. Continue stirring until it thickens, for about 15 minutes. Cook for extra 2 minutes after it thickens and remove from the heat.
Preheat the oven to 400F.
Fill the ½ of an oven tray and place ovenproof cups like ramekins into it. Pour the pudding into them and bake uncovered until they have golden top as you see in the pictures here.
Remove from the oven and let them cool down completely. Either serve them at room temperature or chill at least for 4 hours before serving.
Optionally, you can garnish the puddings with freshly grated lemon zest and/or ground pistachio.