The Best and Fastest Rice Pudding

This rice pudding is cooked on the stove and not in the oven. Because of this the time it takes to cook is much faster than it being cooked in the oven.

I served it with tinned peaches and ice cream and it was delicious!

This recipe only serves 2 people so you should adjust it if you are cooking for more or want seconds.

Ingredients

125ml (1/2 cup) Water
60g (1/4 cup) short grain rice (aborio)
small pinch of salt
188ml (3/4 cups) milk
62ml (1/4 cup) cream
20g (1 tablespoons) sugar
1/4 teaspoon vanilla extract - optional
pinch of nutmeg - optional

Add the water to a sauce pan and bring to the boil then add the rice. Reduce the heat and simmer uncovered for about 10 minutes, stirring occasionally.

Stir in the cream, milk, sugar and salt. Simmer uncovered for about 30 minutes stirring occasionally until the rice is cooked.

Stir in the vanilla and nutmeg.

Serve hot with fruit or refrigerate until required.

Enjoy!