Rice Pudding has been a firm favourite in our family for as long as I can remember. If there’s one thing we always had in the pantry, it was rice.
At times, my late mother would take from the leftover sticky rice, add some condensed milk and give it a stir and then drizzle over some evaporated milk. In winter, she would serve it hot and if the oven was broken, she made a plan to make it on the stove top. On hot summer days she would serve it cold and add some chopped pieces of sweet Mango or any summer fruits. That was so good… I would gobble it down in seconds.
This recipe is very dear to me, easy, simple and so delicious. Just like mom use to make it… I’ve added my own little twist because I love texture and crunch.
1 & 1/2 cups Spekko Jasmine Rice
Salt to taste
4 Tbsp condensed milk
350 ml evaporated milk
100 g chopped pistachio nuts
100 g dried cranberries
Edible flowers for garnish
First, put the rice in a bowl and rinse in cold water well. Next, in a medium-sized pot on medium to high heat, cook the rice in 3 cups of water and salt until all water has cooked away, do not strain the rice you want it to be sticky. This is the cold version of this pudding so allow the rice to cool off.
After the rice has cooled, add the condensed milk, 50 g of the pistachio nuts, 50 g of the dried cranberries and 100 ml of the evaporated milk, and stir until just combined. Spoon the rice mixture into a large round pudding bowl and sprinkle over the remaining pistachios and cranberries and garnish with edible flowers.
The remaining evaporated milk gets poured over the Pudding after it has been dished up. And it’s as simple as that.
- To make this a winter Pudding simply omit the cooling-off step.
- You can flavour the Pudding with a small dash of rose syrup or rosewater.
- Add chopped fresh Mango to take it to another fruity level.