Rice pudding is a well known traditional dessert. Many countries have their own version of it, such as the Indian version (rice Kheer), Turkish version (baked rice pudding). Today we are featuring the Egyptian version; an easy rice pudding recipe that is commonly eaten across Egypt.
The sweet taste and creamy texture of this recipe are so addictive. I grew up eating this recipe and eventually learned it from my mum; now my kids are always asking me to make it! This recipe can be served either warm or cold. I personally prefer it cold.
Quick Rice Pudding
This recipe requires just a few ingredients that can be found in anyone's kitchen. If this is your first time making rice pudding, it might seem quite hard and complicated to make, but actually, it's easy.
Rice Pudding Ingredients
- Whole milk
- Rice
- Heavy cream
- Vanilla extract
- Sugar
- Cornstarch or cornflour
Topping
- Raisin
- Almond
- Walnut
- Coconut
- Ground cinnamon
How To Make Rice Pudding
Cooking the rice: In a pot, add the washed rice and 2 cups of water over medium heat. Cook the rice until soft and the water is totally reduced (watch the water while cooking add more water if needed until fully cooked).
Adding the milk: Add the milk, sugar and heavy cream, Bring to boil (stir occasionally).
Simmering: Lower the heat and let the rice simmer for about 10 minutes.
In a cup, add the cornstarch to 2 tablespoon of water, stir well.
Pour the cornstarch mixture to the rice while stirring quickly, don't stop until the rice thickens.
Turn off the heat and let it cool down for 5 minutes.
Preparing the toppings: Chop the nuts and mix together with raisin and coconut in a bowl then set aside.
Spoon the pudding in small bowls then top with nuts or cinnamon.
Refrigerate it for 3-4 hours then serve.
More Dessert Recipes
- Carrot Cake With Cream Cheese Frosting
- Fluffy Homemade Doughnut Recipe
- Easy Vanilla Cake Recipe
- Carrot Orange Cake Recipe
- Blueberry Yoghurt Cake Recipe
- Healthy Chocolate Zucchini Cake
- Sponge Cake With Only Four Ingredients
Rice Pudding Recipe
Ingredients
- 1 litre whole milk
- 1 cup white rice
- 1 cup heavy cream
- 2 teaspoon vanilla extract
- ¾ cup sugar
- 4 tablespoon cornstarch/cornflour
Toppin
- 1 tablespoon raisin
- 1 tablespoon almond chopped
- 1 tablespoon walnut chopped
- 1 tablespoon coconut shredded
- 1 teaspoon ground cinnamon
Instructions
- In a pot, add the washed rice and 2 cups of water over medium heat.
- Cook the rice until soft and the water is totally reduced(watch the water while cooking add more water if needed until fully cooked).
- Add the milk, sugar and heavy cream, Bring to boil (stir occasionally).
- Lower the heat and let the rice simmer for about 10 minutes.
- In a cup, add the cornstarch to 2 tablespoon of water, stir well.
- Pour the cornstarch mixture to the rice while stirring quickly, don't stop until the rice thickens.
- Turn off the heat and let the rice pudding cool down for 5 minutes.
- Chop the nuts and mix together with raisin and coconut in a bowl then set aside.
- Spoon the rice pudding in small bowls then top with nuts or cinnamon.
- Refrigerate it for 3-4 hours then serve.
Nutrition
I really loved this recipe. It was so creamy and delicious.
I am glad that you enjoyed it.
So creamy and delicious. I love adding only raisins on the top.