John Myers
Ingredients for 4 servings:
- 250 g short grain rice
- 950 ml milk or almond milk
- 2 tbsp brown sugar
- 30 g butter
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
Melt the butter in a saucepan. Add the brown sugar and stir until lightly caramelized. Add the rice and sauté for 2-3 minutes, stirring constantly to prevent burning. Deglaze with a splash of milk and continue stirring vigorously. Now add the remaining milk and bring to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally. This is especially important towards the end of the cooking time, as otherwise the rice will stick. Enjoy warm, with applesauce or plum compote, for example. Tips: I mix almond milk and cow’s milk; this gives it a stronger flavor than pure almond milk, but is lighter and easier to digest than pure cow’s milk. If you prefer the rice pudding a little thicker, 900 ml is enough. For a particularly creamy consistency, use 1000 ml. I usually pre-cook the rice pudding and then remove it from the heat a few minutes early. It stays really warm in the pan for 1-2 hours. But you can also heat it up in the microwave.
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