If we were to define a bowl of happiness, it would undoubtedly be mother rice pudding. Don’t you have those rice puddings with a soft, slightly watery consistency and the smell of milk and cinnamon? Its smell does not go away from our nose. But no matter what we do, it will not be as delicious as the mother’s hand. Of course, it is not possible to capture exactly the same beauty as the taste of the mother’s hand is wonderful. But it is possible to approach. Inspired by those rice puddings, we rolled up the arms. We set out to prepare delicious rice puddings with the most traditional techniques.
The secret of this rice pudding is to use fresh, daily milk. Of course, you can use pasteurized milk, but the way to achieve this delicious taste is to use fresh milk. A second trick is to cook the rice without washing it in water until it is soft. It is necessary to warm it up after cooking. Otherwise, when milk is added to it, they are very likely to be cut. If all this is okay, it’s time to wait for it to get a slow consistency.
Take your wooden spoons in your hands, slowly stir your milk, come on! Health to your hands already.
Ingredients for the Non-Starchy Rice Pudding Recipe
- 2 tea glasses of rice
- 1 liter of water
- 1200 ml milk (1 liter milk + 1 glass of milk)
- 3 tablespoons of rice flour
- 1.5 cups powdered sugar
- 1 pack of vanillin
For the above:
- 1 tablespoon of powdered cinnamon
Key point of the non-starch rice pudding recipe
For a thicker consistency, you can add 100 ml of cream while adding sugar.
How to Make Rice Pudding without Starch?
Wash the rice well and put it in a pot and add 1 liter of water. Boil it for 10 minutes after it starts to boil.
While the rice is boiled, mix the rice flour with 1 glass of milk in a separate plate. Add 1 liter of milk to the rice water boiling on the stove and wait for it to boil again, stir occasionally.
Take a few scoops of the boiling rice water and milk mixture on the stove and add it to the milk rice flour mixture to warm it. When it gets warm enough, pour this mixture into the pot, stirring constantly.
Let it boil again and stir constantly during this time. After it starts to boil, boil for 5 more minutes and add the sugar.
When it starts to boil again, turn off the heat and add the vanillin and mix. Divide it into serving bowls and wait for it to cool from room temperature.
After cooling, take it to the fridge and after cooling for at least 2 hours, serve it with cinnamon. Enjoy!