Recipe: Rice Pudding

So a while ago I decided to make rice pudding. I was running low on breakfast stuff and figured that rice pudding had to be kinda like a porridge. Which it is, but a bit sweeter than I usually have that. I found a recipe and played around with it.

Ingredients:

  • 3/4 cup of rice
  • 1L of milk
  • 1/2 cup sugar (!)
  • 1/4 tsp salt
  • Seasoning – I used mixed herbs I think, the original recipe used nutmeg and vanilla essence
  • 1/3 can chickpeas (I needed to use them up)

Tools:

  • Saucepan
  • Stirring spoon
  • Container to store finished pudding in

Method:

  1. Place the milk, rice, chickpeas and salt in a large saucepan over medium-high heat and bring to the boil.
  2. Reduce heat to medium-low and cook, stirring, for 20 minutes or until the rice is tender.
  3. Add the sugar and stir through mixed herbs if desired. Increase heat to medium-high and bring to the boil again. Boil for a further 2 minutes or until the rice is soft and the mixture thickens.

It was very yummy.

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