Craving a sweet, creamy delight that tastes like the ones you find in the store? This homemade rice pudding brings that classic, mouth‑watering flavor to your kitchen with just a handful of simple ingredients.
Ingredients
- 4 cups milk
- ½ cup washed and strained short‑grain rice
- 3 Tbsp powdered Chantilly cream
- ½ cup white sugar
- ½ tsp powdered mastic
Instructions
- Place the milk in a large pot over medium heat and warm until hot.
- Add the rice and stir together.
- Cover the pot and let the mixture sit undisturbed for 90 minutes.
- Stir the mixture again, then turn the heat to low.
- Keep stirring the rice‑milk mixture gently for a few minutes.
- Add Chantilly cream powder, sugar, and stir.
- Continue stirring until the mixture thickens slightly, then add the mastic powder.
- Stir once more; when the rice grains are fully cooked, turn off the heat.
- Pour the hot pudding into serving dishes and cool; then refrigerate.
- Serve the rice pudding chilled, garnished as desired.
Chef’s Tips
For a richer flavor, use whole milk or add a splash of vanilla extract. A pinch of cinnamon or cardamom in the final step adds aromatic warmth. If mastic is hard to find, substitute a small amount of ground cardamom or omit it for a lighter version. Stir slowly and frequently to prevent lumps and ensure a silky texture.
FAQ
Q: Can I use short‑grain or long‑grain rice?
A: Short‑grain rice gives a creamier consistency; long‑grain works but may be chewier.
Q: How long does the pudding keep in the fridge?
A: It stays fresh for up to 5 days when covered.
Q: Is it possible to make this dessert dairy‑free?
A: Yes, substitute any non‑fat milk with a dairy‑free alternative like oat or almond milk.
creamy rice pudding
