Homemade Rice Pudding (Creamy & Easy)
This creamy rice pudding with fruit compote is amazing, and everyone will love it. This naturally gluten-free dessert takes a few simple ingredients, and it´s very easy to make. The easy pudding pairs perfectly with fruits, like this plum compote that adds richness.
Ingredients
For the rice pudding
- 1 cup uncooked short-grain white rice
- 4 cups milk
- Orange peels
- Stick of cinnamon
- ½ cup plus 2 tablespoons of sugar (120gr)
For the plum compote
- 6 to 8 ripe plums
- 2 tablespoons white granulated sugar
- Drops of fresh lemon juice
Instructions
For the plum compote:
- Cut the plums into large cubes and place them in a deep saucepan, sprinkle with sugar and drops of lemon juice. Cook over low heat until tender, but firm, and syrup forms. Remove from heat and let cool. Set aside.
For the rice pudding:
- In a deep saucepan, place the rice and the milk with the cinnamon stick and the orange peels over high heat and bring to a boil.
- Reduce the heat to low and cook the rice in the milk, stirring often until it is almost ready. At that time, when it's almost ready, add the sugar and finish cooking for about two minutes. If it is necessary, add a little more milk; it should be creamy.
- Let cool or serve immediately with the plum sauce. Sprinkle with cinnamon.
Notes
It is normal that when the rice pudding cools, it absorbs part of the liquid, and the texture becomes more compact. Add a little more milk and mix until it is creamy again.
Storing: keep the dessert in the fridge for up to 3 days. When ready to enjoy, reheat gently with a splash of milk for creaminess.