Recipe for creamy rice pudding, submitted by Jefferson Queiroz
1. Cook the rice in 2 liters of water until it is very soft.
Ingredients · Servings 10
- 2 cups of uncooked rice
- 1300 ml of milk
- 1 can of condensed milk
- 1 cream
- 1 coconut milk
- 3 tablespoons of powdered milk
- 2 tablespoons of sugar to taste
- 1 tablespoon of cornstarch
Method · 40 min
- Cook the rice in 2 liters of water until it is very soft.
- Dissolve the cornstarch in the milk at room temperature, then add all the ingredients to the saucepan over low heat.
- After bringing to a boil, stir for 10 minutes and turn off the heat.
- Let it rest for at least 20 minutes and serve while still warm, or chilled if you prefer.
- 2. Dissolve the cornstarch in the milk at room temperature, then add all the ingredients to the saucepan over low heat.
- 3. After bringing to a boil, stir for 10 minutes and turn off the heat.
- 4. Let it rest for at least 20 minutes and serve while still warm, or chilled if you prefer.
