Portuguese and Indian Rice Pudding

Portuguese Rice Pudding recipe

This is a lovely, creamy rice pudding that gets a hit of flavor with some cinnamon and nutmeg at the end. This recipe does use raw eggs, so make sure to use high-quality organic or free-range eggs.

Ingredients:

  • 200g caster sugar
  • 1.5 litres of whole milk
  • 200g white rice
  • 2 eggs
  • 2-3 tsp. ground cinnamon
  • 1 tsp. ground nutmeg

PortugueseRicePuddingrecipe

Method of Preparation:

  • In a large saucepan, combine the sugar with the milk.
  • Bring the mixture to a slow boil. Once simmering, pour in the rice.
  • Turn the heat down to low and cook the mixture for one hour, stirring often.
  • Once the rice is warm, take away it from the heat.
  • Beat the eggs together vigorously until they’re absolutely combined and smooth.
  • Stir the eggs into the rice, a little bit at a time, until fully incorporated. You shouldn’t be able to see any traces of eggs – think of it in the same way as the use of eggs in a carbonara sauce.
  • Serve the pudding warm with the cinnamon and nutmeg sprinkled liberally over the top.

Indian Rice Pudding recipe

This is a rice pudding that really packs a punch – with cardamom and coconut milk, it’s a creamy, delightful pudding. Serve it after a spicy Indian curry for an authentic Indian meal.

Ingredients:

  • 400ml coconut milk
  • 450ml whole milk
  • 4 tbsp. caster sugar
  • 100g white rice
  • 50g sultanas
  • 2 tsp. ground cardamom
  • 2 tsp. rosewater
  • 30g almonds
  • 30g pistachios

Indian Rice Pudding recipe

Method of Preparation:

  • Lightly toast the nuts in a large non-stick saucepan. Once slightly browned, remove them from the pan. Once slightly cooled, roughly chop them.
  • Pour the coconut milk and the milk into a large saucepan and heat them gently. Pour in the sugar and heat until the sugar is dissolved. Bring the mixture to a boil and then pour in the rice.
  • Turn the heat down to a simmer and cook the rice for around half an hour or until tender.
  • At this stage, stir in the sultanas, cardamom, rosewater, almonds and pistachios and cook for a few more minutes – just until the sultanas are warmed through.
  • You could also serve the rice pudding with the nuts sprinkled over the top.

Note: You can also check Simple Rice Pudding and many more.

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