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- 1 cup medium grain rice
- 1 x vanilla bean pod
- 1 L full cream milk
- 1 cup sugar
- 2 Tbls corn flour
1- Cook the rice according to the packet instructions.
2- Split the bean pod lengthways and scrape vanilla seeds into the milk. Combine the sugar, corn flour, and milk on low heat for 5 minutes. Add the rice to the milk mixture and cook and bring to the boil.
3- Cook until thick and creamy.
4- Serve the pudding in separate bowl or mini martini glass. Refrigerate overnight and serve cold.
Note: you may add extra sugar if you like your rice pudding on the sweeter side.
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I make this for my family sometimes. I use glutinous rice and coconut cream and sago. It’s delicious!
Yes there are different ways of making it. I might try sago instead of rice next time as I have some in the pantry that I haven’t used for a while. I have made something similar to yours with mango on top of the sago pudding.
Mango? Yum! I will try that too next time when they’re in season.