Rice pudding on rice milk

This is almost my best discovery this year, the rice pudding at rice milk tastes good and not at all weird.

I've been skeptical to try the rice pudding without milk, but it was a success, man and boy had no comments on that it tasted weird, so now we've got it 2 times at 2 weeks. It is so cozy with rice pudding, yesterday when we baked Christmas cakes and confections made it was natural to eat rice porridge, It is also nice and easy to make.

I have mixed water and rice milk in order to get a more white color in the porridge, but you can easily use 1 litres of rice milk, When cinnamon on it makes no difference anyway. Ang the yellow color, I also think there is a difference between the various brands.

Print recipe

RECIPE – Rice pudding 3-4 persons

INGREDIENTS

250 g, round grain milled
3 DL water to start
7 DL rice milk + 3 DL water (or 1 l rice milk)
Pinch salt
cinnamon and sugar mixed
Butter( I use Coops Free )

APPROACH

Mix, round grain milled and 3 DL water in a pan
When the rice and water is boiling add rice milk and water and have a light boil
Turn down the heat and let it slow simmering for about an hour
You may want to turn it off before and let it stand without heat during the last 10 min
Serve with cinnamon sugar and a knob of butter

If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. I also bought my big chocolate smeltere with Bagebixen.

All bowls, fade and props on the photos are from my sweet neighbors, the super cool vintage shop Habengood Peter Bangsvej 110 (right by Peter Bangsvejen station). They are both on Facebook and Instagram.

SaveSave