A classic creamy rice pudding topped with a smooth caramel sauce, served warm or chilled.
INGREDIENTS
• 1 cups short-grain rice, washed
اضافة اعلان
• 2 cups water, for cooking the rice
• 4 cups whole milk
• 0.5 cups sugar, for the pudding
• 1 teaspoons vanilla extract
• 1 tablespoons cornstarch, optional
• 2 tablespoons milk, to dissolve the cornstarch
• 1 pinch salt
• 0.5 cups sugar, for the caramel
• 2 tablespoons butter
• 0.5 cups liquid cream
STEPS
1. Cook the rice: Place the 1 cups short-grain rice, washed in a pot with the 2 cups water, for cooking the rice and cook over medium heat until most of the water has been absorbed.
2. Simmer with milk: Add the 4 cups whole milk and the 1 pinch salt, then lower the heat and simmer, stirring from time to time, for 30 to 40 minutes. (35 minutes)
3. Sweeten and flavour: Add the 0.5 cups sugar, for the pudding and the 1 teaspoons vanilla extract, and stir well until the sugar has completely dissolved.
4. Thicken (optional): If you want a firmer texture, stir in the 1 tablespoons cornstarch, optional dissolved in the 2 tablespoons milk, to dissolve the cornstarch, and keep stirring for a few minutes until the mixture thickens.
5. Make the caramel: Melt the 0.5 cups sugar, for the caramel in a pan over low heat without stirring until golden. Add the 2 tablespoons butter and stir carefully, then slowly pour in the 0.5 cups liquid cream while stirring until the sauce is smooth.
6. Assemble: Spoon the rice pudding into serving dishes and let the caramel sauce cool slightly, then spread it over the pudding.
7. Serve or chill: Serve warm, or refrigerate for several hours to enjoy it chilled with a firmer texture.
