My favorite sweet from my childhood. It’s also the first I’ve learned to cook. This easy recipe (of ONE pot) was always made by my mom and that’s why as a child when I first cooked it. It is really very easy recipe. Later I read others where you use 2 pots etc. but none were as tasty as this one.

My son Chris also inherited the speed and quantity I was ate rice pudding as a child. I think that this summer when he turns 14, he will learn to cook it too. For now, he started with the pastry cream that you just whip with milk. But since he likes rice pudding better, he’ll probably want to know how it’s made too.

What I liked as a child and I won’t hide from you that I still like doing it, is to scrape with a spoon the remains at pot and thoroughly clean it. Of course, I don’t throw them away, but I eat all this sweet “treasure”. I like it because it’s still warm. I love warm rice pudding in the winter with lots of cinnamon (is been said that have healing properties). At summer, I prefer to have it from fridge.

My grandmother always decorates them with cinnamon designs. My whole family as you can see have an artistic touch!


Yields8 ServingsDifficultyBeginner

Cook Time30 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 4 cups milk
 4 cups water
 1 cup rice, carolina type
 2 cups sugar (I put half the amount of sugar mentioned here)
  stick vanilla, the seeds and the stick
 4 tbsp cornflour / cornstarch
 cinnamon powder for serving (optional)

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

On a high heat, place a pot with all the ingredients, except the corn flour. Let them boil for about 30 minutes while stirring often. We want the sugar to melt and the rice not to stick at the pot.

2

As soon as the rice is boiled, reduce the heat to half and remove the vanilla stick from the pot.

3

In half a glass of cold water, mix the corn flour well so that it dissolves.

4

Then pour it into the mixture that is already on the fire and stir it quite quickly because it thickens very quick and it’s ready.

5

Pour it into glass bowls or plates.

6

Add cinnamon before serving (optional).

Ingredients

 4 cups milk
 4 cups water
 1 cup rice, carolina type
 2 cups sugar (I put half the amount of sugar mentioned here)
  stick vanilla, the seeds and the stick
 4 tbsp cornflour / cornstarch
 cinnamon powder for serving (optional)

Directions

1

On a high heat, place a pot with all the ingredients, except the corn flour. Let them boil for about 30 minutes while stirring often. We want the sugar to melt and the rice not to stick at the pot.

2

As soon as the rice is boiled, reduce the heat to half and remove the vanilla stick from the pot.

3

In half a glass of cold water, mix the corn flour well so that it dissolves.

4

Then pour it into the mixture that is already on the fire and stir it quite quickly because it thickens very quick and it’s ready.

5

Pour it into glass bowls or plates.

6

Add cinnamon before serving (optional).

Gluten Free Greek Classic Rice Pudding
  • If you put all the sugar, it turns out quite sweet. I usually put half the amount of sugar I write.
  • You can replace the vanilla stick with 1 tsp vanilla extract
  • Instead of small bowls you can pour it into a large glass container and serve it from there in small bowls afterwards.

Good Luck and Bon Appétit!!!

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