Rice pudding is the childhood dessert par excellence. But there is a world of difference between industrial rice pudding, canteen rice pudding and homemade rice pudding! Here's a lactose-free recipe that's easy to make at home and that you can very easily arrange to your taste by adding cocoa, citrus zest, and stewed fruit... And it's just as delicious for people who are lactose intolerant. lactose !
For 6 to 8 people.
175 grams of round rice.
1 litre of rice milk.
100 grams of sugar.
1 vanilla pod.
1 pinch of coarse salt.
Most rice pudding recipes recommend rinsing the rice before cooking. Personally, I don't rinse it. The mixture of the rice starch with the milk gives the rice pudding a creamy, smooth texture.
Put the rice milk in a saucepan. Cut the vanilla pod in half lengthwise. Run a small paring knife over each half to remove the seeds and put them in the milk. Add the remaining pieces of pod and heat to boiling. Add a pinch of coarse salt.
When the milk is boiling, reduce the heat, add the rice and stir. Leave to cook covered for 30 minutes, leaving a wooden spoon between the lid and the pan to avoid overflowing. It should be at a low boil.
After 30 minutes, add the sugar, stir and cook covered for another 10 minutes.
Transfer the rice to a dish or serving pots and wrap with cling film. Leave to cool to room temperature and then keep in a cool place.