Ingredients and Weight:
- 1 cup (190g) short-grain white rice
- 4 cups (946ml) whole milk
- 1/2 cup (100g) sugar
- 1/4 teaspoon (1g) salt
- 1/4 cup (60g) sliced almonds, toasted and chopped
- 1/2 teaspoon (2g) almond extract
- 1/4 cup (60g) unsalted butter, softened
Preparation Time:
15 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a medium saucepan, combine the rice, milk, sugar, and salt. Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the pudding has thickened.
- Remove from heat and stir in the toasted almonds and almond extract.
- Place the saucepan in a larger bowl filled with ice cubes to cool down the pudding quickly.
- Transfer the pudding to a serving dish, cover, and refrigerate for at least 2 hours or overnight before serving.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 6g
- Saturated fat: 4g
- Cholesterol: 30mg
- Sodium: 110mg
- Carbohydrates: 42g
- Protein: 6g
Dish Characteristics:
- Creamy and velvety texture with a hint of almond flavor
- Earthy notes from the toasted almonds
- Rich and satisfying dessert suitable for any occasion
User Comments:
- "This rice pudding is a delightful blend of flavors. The almonds add a nice crunch and the almond extract gives it a subtle aroma."
- "It's a simple yet elegant dessert that impresses every time. The texture is perfect and the sweetness is just right."
- "I love that it can be made ahead of time, making it perfect for busy weeknights."
Tips:
- For a richer flavor, use evaporated milk instead of whole milk.
- Add a sprinkle of ground cinnamon or nutmeg on top for extra spice.
- Serve with fresh or canned fruit for a refreshing twist.
- Don't overcook the pudding, as it will become gummy.
