Creamy Rice Pudding – a delicious recipe with milk, sugar, cinnamon sticks, lemon rind, egg yolks, rice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook the rice in plenty of water and a dash of sea salt. Let it boil for 8 min. remove from the pan and drain so all the excess water.
2
In a sauce pan put the milk, sugar, lemon, and the cinnamon sticks. Before it starts boiling reserve 1/4 of the milk mixture in a cup. This will be used later temper the yolks. Then add the rice. Let it cook in medium low, stirring constantly until the mixture thickens. Remove the lemon rind and the cinnamon sticks.
3
Beat the egg yolks in a different bowl then in the same bowl ad the 1/4 of a cup of the milk mixture that we saved earlier. while whisking constantly. Add this into the sauce pan with the rest of the mixture. While whisking energetically. Do this for 5 min or until it is thickened.
4
Serve warm or cold. Add a dash of ground cinnamon and enjoy! :D
686
kcal
Calories
12
g
Fat
144
g
Carbs
20
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 8 ingredients. The key ingredients include: 2 cups of whole milk, 10 tablespoons of granulated sugar, 2 cinnamon sticks, 1 lemon rind, and more.
Yes, Creamy Rice Pudding 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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