Super easy, done in less than an hour and the results are always satisfying. Eaten hot or cold, this creamy rich rice pudding recipe is excellent for a day snack or to satisfy a midnight craving. And for those who want their kids to have a nostalgic memory associated with this simple recipe. Let them eat the the sticky bottom of the pan after you finish it. They will over fight it, and as they grow older, even if they turn out to avoid cooking, they will make it just for the sake of this memory.
In a pan, bring the milk to a boil over medium-high heat, reduce heat to low and add the rice, stir and leave it for 10 minutes.
Mix the hot water, sugar, powdered milk and cream in a bowl, add it to the rice and cook, stirring occasionally while scraping the base and sides of the pan with a wooden spoon, for 15-20 minutes.
Add 2 tablespoons of cornstarch to 1/4 cup of cold water, and add it to the rice mixture. This will achieve the wanted consistency. When it starts to get thicker, turn off the heat. Because when it will cool down it will get thicker. Add the vanilla and stir.
Remove from the pan. Pour the rice in serving bowls, sprinkle with ground cinnamon, and mixed nuts (raisins, walnuts, almond, and shredded coconut).
Let it rest and cool completely and then transfer it to the refrigerator. Serve whenever you like. Some prefer it cold and others hot. You can reheat it whenever you like.
Ps: Sometimes we add slated cashew to the mixed nuts to give that sweet, salted taste.
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