CREAMY RICE PUDDING

Creamy, delicious, and full of flavour. Need I say anything more?

Coming from a Middle Eastern background, rice pudding is a staple within our culture.

Whether it’s for breakfast, or as a dessert after dinner, you can simply never go wrong.

This recipe is so quick to make with little clean up associated with it (that’s a win-win if you ask me)!

I’ve partnered up with my friends at Tilda Canadato bring you this recipe, and I can guarantee that you’ll love it as much as I did.

Finish it off with your choice of toppings, and voila, ready to eat. It’s best enjoyed while it’s still fresh and warm, but it can also be stored in the fridge and warmed up to have at a later time too.

LET’S MAKE IT

---

PREP TIME
10 Minutes

COOKING TIME
10 Minutes

TOTAL TIME
20 Minutes

SERVINGS
4

---

ingredients

• 1 package Tilda Coconut Basmati Rice

• 1 cup boiling water

• ¼ cup sugar

• 1 cup milk

• 1 cinnamon stick

• 1 teaspoon vanilla extract

• 1 cup half and half cream

• Optional toppings: shredded coconut, raisins, cinnamon powder, crushed pistachios

---

instructions

1. Cook Tilda Coconut Basmati Rice according to package instructions.

2. Add rice to a medium pot, and combine with 1 cup boiling water over medium-high heat. Stir frequently for about 5 minutes, and allow it to return to a boil.

3. Add in the sugar, milk, cinnamon stick, and vanilla extract, and continue to stir frequently until the mixture slightly thickens up.

4. Add in the cream, and continue stirring frequently until you reach a desired consistency that is creamy, but not too runny.

5. Add optional toppings, and enjoy warm.

---

EXPLORE SIMILAR RECIPES