Stove Top Rice Pudding

People often ask if they can make rice pudding without the use of an oven.

The answer is a simple Yes. The real difference is that this pudding won’t have any skin on the top so if you actually don’t like the skin anyway this is definitely for you.

Ingredeints

• 200g pudding rice/arborio rice/short grain rice
• 700 ml of milk/plant milk plus extra if you like it thinner
• 50 g of sugar (any type) you can add more to taste at the end
• A teaspoon of nutmeg

Method

1. Add all ingredients to a nonstick pan
2. Stir with a wooden spoon and bring to a boil.
3. Simmer for about 10 mins-occasionally stirrings then turn off the stove and cover the pudding with a lid.
4. It will continue cooking itself with the residual heat from the hot pan. Leave this for about 15 min. Stir.
5. Return the pan to a boil and stir again. Turn off heat and leave it to thicken up-finish cooking.
6. At this point, you can add extra sugar if desired or extra milk if you think it is a bit thick.
7. This is a very economical way of cooking using a small ring on your cooker for approx 15 mins total-the rest is cooking itself slowly with the residual heat.
8. So if you don’t have an oven full of food to cook at the same time or just want to keep costs low this will be a good method of cooking.
9. You can use any type of milk you wish. Today I used Alpro Coconut and Almond.