Rice Milk Pudding

Name: Rice Milk Pudding
Total time: 2700 s
Yield: 2 people
Cuisine: British
Ingredients: 4 big spoons Japanese rice; 4 big spoons sugar; 1 litre Milk; 1 big spoon pure butter; 1 spoon vanilla extract; 1 spoon corn starch; Powdered Cinnamon

Ahmed Sherif @shumall

Thailand

One of the most famous desserts in Egypt, that can be eaten with many different toppings and so delicious

Ahmed Sherif @shumall

Thailand

One of the most famous desserts in Egypt, that can be eaten with many different toppings and so delicious

Saved

Ingredients

45 minutes

2 people

4big spoons Japanese rice
4big spoons sugar
1 litreMilk
1big spoon pure butter
1 spoonvanilla extract
1 spooncorn starch
Powdered Cinnamon

Saved

Steps

45 minutes

1

Wash the rice only one time and not too much
2

On low heat, add rice, sugar and butter to non-stick pan and start to steer until sugar and butter dissolve into rice and then add little bit of the milk and keep steering
3

Add vanilla extract and don't stop steering so the milk doesn't burn or the rice stick to the bottom
4

Add the rest of the milk and keep steering until rice is cooked
5

Take some of the milk in small cup and dissolve the corn starch into it and then pour the mix to the pan again and raise the heat to medium
6

When the rice become soft and milk become thick turn of the heat and pour the mixture into small bowls
7

Wait till it is room temperature then put it in fridge for two hours
8

Serve cold with cinnamon on top, also can add honey and vanilla ice cream or nuts