Rice Pudding With Cooked Rice - Creamy!

Rice Pudding With Cooked Rice Recipe

An Original Recipe by Lorraine Elliott

Recipe Overview

Preparation time: 5 minutes

Cooking time: 20 minutes plus 10 minutes cooling

Serves: 4

Ingredients Needed

• 180g/6oz cooked short grain rice
• 800ml/28fl oz milk
• Pinch salt
• 90g-100g/3-3.5oz white sugar
• 2 teaspoons vanilla bean paste
• 1/4 cup/60ml/2 fl oz cream

Step-By-Step Instructions

Image removed for printing

Step 1 RICE - Place the cooked rice, milk and salt in a medium to large pot and bring to a simmer. Turn heat down to low - low medium and stir occasionally making sure that it doesn't catch. Simmer for 15 minutes. By that time the rice grains should be plump and there should still be enough liquid in the pot to create a creamy sauce.

Image removed for printing

Step 2 FINISH - Add the sugar and vanilla and stir to dissolve. Simmer for 2 minutes. Then add the cream and simmer for 2 minutes allowing the sauce to become creamier and glossy. Remove from heat and cool for 10 minutes. The rice pudding will thicken upon cooling.

Personal Note

I've got a confession: my template for this rice pudding was the rice pudding from Aldi. It's my favourite rice pudding as it is creamy but not too heavy and has just the right amount of sweetness and vanilla. I love the challenge of recreating food and often study labels to see if I can get close to the original.

I think this is a pretty good dupe which means that I don't have to buy it any more!

So tell me Dear Reader, do you ever try to reverse engineer a dish just so you don't have to buy it any more?

Image removed for printing