4th of July Rice Pudding
40 minutes
American
Serves: 5
Create a festive treat with our July 4th Rice Pudding recipe featuring Royal's 5lb Basmati rice. This video recipe guides you through cooking the rice in milk with sugar and cinnamon until creamy. Then, layer the pudding in individual glasses with a luscious blueberry compote and vibrant sliced strawberries or raspberries, adding a patriotic touch to your dessert table.
Ingredients
Royal® Basmati Rice, 1/3 cup
Whole Milk, 1 liter
Cinnamon Stick, 1
Sweetened Condensed Milk, 1/2 cup
Blueberry Compote, 1/3 cup
Strawberries, 10, sliced
Sprinkles
Preparation
- Add basmati rice to a bowl and wash 3-4 times under running water until the water runs clear. Soak rice in excess water for 10-15 minutes.
- Combine the rinsed basmati rice, whole milk, and cinnamon stick in a medium saucepan. Bring to a boil over medium heat, stirring occasionally.
- Once boiling, reduce heat to low, cover the pan, and simmer for about 20 minutes or until the rice is tender. Stir occasionally to prevent sticking.
- Add condensed milk and let simmer on low heat for another 10 minutes or until most of the liquid has been absorbed.
- Remove the pan from heat and let the pudding cool slightly, then remove the cinnamon stick.
- Layer the cooled rice pudding with blueberry compote and sliced strawberries in serving bowls and chill in the refrigerator for at least 2 hours or until completely cool.
- Scatter sprinkles on top and serve chilled.
