Traditional Rice Pudding With Cornstarch And Vanilla Recipe by CHRISA KONSTANTINOU (1628)
Traditional Rice Pudding with Cornstarch and Vanilla Cooking Instructions 1 Rinse the rice and drain it. 2 Place the rice in a saucepan with the water and bring to a boil. 3 Simmer for 10 minutes, until the rice starts to soften. 4 Add the milk. 5 Stir well. 6 Add the sugar and continue stirring. 7 Add the vanilla extract. 8 When the rice is cooked, dissolve the cornstarch in a little milk and, while stirring, add it to the saucepan. 9 Simmer for a few more minutes, stirring constantly, until the pudding starts to thicken (about 5 minutes). 10 While still warm and a bit runny, divide the rice pudding into small bowls or dessert glasses. Let it cool, then refrigerate. 11 Sprinkle some with cinnamon and leave others plain, according to your preference. Enjoy! 1 Rinse the rice and drain it. 1 Rinse the rice and drain it. 2 Place the rice in a saucepan with the water and bring to a boil. 2 Place the rice in a saucepan with the water and bring to a boil. 3 Simmer for 10 minutes, until the rice starts to soften. 3 Simmer for 10 minutes, until the rice starts to soften. 4 Add the milk. 4 Add the milk. 5 Stir well. 5 Stir well. 6 Add the sugar and continue stirring. 6 Add the sugar and continue stirring. 7 Add the vanilla extract. 7 Add the vanilla extract. 8 When the rice is cooked, dissolve the cornstarch in a little milk and, while stirring, add it to the saucepan. 8 When the rice is cooked, dissolve the cornstarch in a little milk and, while stirring, add it to the saucepan. 9 Simmer for a few more minutes, stirring constantly, until the pudding starts to thicken (about 5 minutes). 9 Simmer for a few more minutes, stirring constantly, until the pudding starts to thicken (about 5 minutes). 10 While still warm and a bit runny, divide the rice pudding into small bowls or dessert glasses. Let it cool, then refrigerate. 10 While still warm and a bit runny, divide the rice pudding into small bowls or dessert glasses. Let it cool, then refrigerate. 11 Sprinkle some with cinnamon and leave others plain, according to your preference. Enjoy! 11 Sprinkle some with cinnamon and leave others plain, according to your preference. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Egg drop soup instant pot ip IP Beef & noodles Crescent roll Pizza ring Sir Mom's Homemade Mayo (Keto) Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone Egg drop soup instant pot ip IP Beef & noodles Crescent roll Pizza ring Sir Mom's Homemade Mayo (Keto) Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone Aubergine and Mushroom Balls Waina/Masa Salty Lassi Whole lamb leg Banana walnut muffin Grilled Chicken CrispyCrunchyPasta Beetroot Rice Red Meat Sauce Spaghetti Oats Crusted Cheesy Baked Chicken Nuggets Aubergine and Mushroom Balls Waina/Masa Salty Lassi Whole lamb leg Banana walnut muffin Grilled Chicken CrispyCrunchyPasta Beetroot Rice Red Meat Sauce Spaghetti Oats Crusted Cheesy Baked Chicken Nuggets