Cook The Book: Jasmine Rice Pudding Recipe – a delicious recipe with jasmine rice, cinnamon sticks, lemon, milk, sugar, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, combine the rice, cinnamon sticks, and lemon zest. Set the pan over medium-low heat and cook, stirring occasionally, until the rice has a nutty fragrance, about 5 minutes.
2
Add 1 cup water, increase the heat to medium, and cook, stirring occasionally, until most of the water has been absorbed, about 4 minutes. Add 1 cup of the milk and cook, stirring occasionally, until the rice kernels are visible and most of the milk has been absorbed, about 6 minutes. Add the remaining 1 cup of milk and cook until the kernels are visible again and most of the milk has been absorbed, about 7 minutes.
3
Stir in the sugar and salt, and continue cooking until the liquid is mostly absorbed, about 3 minutes. Remove the pan from the heat and stir in the creme fraiche. Serve immediately, or chill over an ice bath and then refrigerate, covered, for up to 2 days. (The lemon zest and cinnamon sticks will continue to impart flavor. Remove just before serving.) Serve the rice pudding chilled, or reheat it gently in a saucepan, adding more milk if necessary to adjust the consistency.
378
kcal
Calories
4
g
Fat
90
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup jasmine rice, 2 cinnamon sticks, broken, Zest from 1/2 lemon, removed in strips with a vegetable peeler, 2 cups whole milk, and more.
Yes, Cook The Book: Jasmine Rice Pudding Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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