- 1/4 cup rice
- 5 cups milk
- 1/3 cup sugar
- 1 T cornstarch or the appropriate amount for almost 5 cups liquid
- Ice cubes
- Optional: nuts
- ground cardamom
Level of difficulty Average
Cost Average budget
Heat milk until it either gently boils or almost boils. Add rice and stir. Reduce heat to 1, the temperature next to "low," and put a lid on the pot. Stir occasionally for the next hour or so until the rice is done.
Once rice is done, add sugar. Scoop up about a half cup of the rice mixture and put it in a glass bowl. Cool it with ice cubes. Then mix in the amount of cornstarch suggested on the box for approximately the amount of liquid remaining in the pot. Once the cornstarch is throughly mixed in the bowl, add more of the rice mixture to the bowl and mix it in. Keep doing so until the glass bowl or cereal bowl is nearly full. When it is, dump all the contents of the bowl back into the pot and stir well quickly. (This way the cornstarch doesn't mixes with the pudding, rather than just forming a lump by itself, or worse yet, many little lumps.) The mixture will thicken quickly. Then remove from heat and serve.
Buy organic rice. Rice tends to be heavily sprayed with pesticides and often contains arsenic.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.