Honey Rice Pudding
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
You know, this honey rice pudding has become my go to comfort dessert because it comes together so quickly, in just 45 minutes total. The beauty of it is the simplicity and low cost, plus you probably have most ingredients at home already. Honey is wonderful because it's not just delicious, it's packed with natural antioxidants and has antimicrobial properties that make it genuinely good for you. This creamy, vanilla scented pudding feels like you spent hours in the kitchen, but honestly, it's one of the easiest desserts I make for weeknight dinners.
Ella x
Ingredients
- 400rice
- 600milk
- 150 ghoney
- 10 gsalt
- 20 gbutter
- 2 eggegg
- 1vanilla(optional)
Detail level
Instructions
- 1
Heat the milk in a saucepan over medium heat until it starts to simmer.
Tip: Stir occasionally to prevent scorching.
- 2
In a separate saucepan, melt the butter over low heat.
Tip: Add the diced rice and cook for 2-3 minutes, stirring constantly.
- 3
Add the honey, salt, and vanilla (if using) to the melted butter and mix well.
Tip: Cook for an additional minute, stirring constantly.
- 4
Gradually add the cooked rice to the milk mixture, stirring constantly to prevent lumps.
Tip: Continue cooking for 5-7 minutes, stirring frequently.
- 5
In a small bowl, whisk the egg and add it to the pudding mixture. Stir well to combine.
Tip: Continue cooking for an additional 2-3 minutes, or until the pudding thickens.
- 6
Remove the saucepan from the heat and let it cool slightly.
Tip: Cover the saucepan with plastic wrap and refrigerate for at least 2 hours.
- 7
Serve the honey rice pudding chilled, garnished with a sprinkle of salt if desired.
Tip: Refrigerate for up to 24 hours for best results.
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