Sugar-Free Rice Pudding
Turkish · Dessert · 40 min · 4 servings
Ingredients
- 1 litre milk
- 1/2 glass rice (short-grain)
- 1 teaspoon salt
- 3 tablespoons honey (natural sweetener)
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 glass water
Instructions
- Wash the rice thoroughly and drain. In a saucepan, add 1 glass of water and a pinch of salt and bring to a boil, cook until the rice is tender (about 12‑15 min) and drain.
- Pour the milk into a large saucepan, bring close to a boil over medium heat, but do not wait for it to boil.
- Add the boiled rice to the boiling milk and stir. The rice will absorb the milk, and the mixture will thicken slightly.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold water, making sure there are no lumps. Add this mixture to the saucepan and cook while stirring constantly for another 5‑7 min, the mixture should thicken and take on a pudding-like consistency.
- Add the honey and vanilla extract, stir until completely dissolved. Check the taste and add another teaspoon of honey if necessary.
- Keep it on low heat for another 2‑3 min without letting it boil, then remove from heat and let it cool slightly.
- Portion the rice pudding into bowls, sprinkle a pinch of cinnamon on top optionally and serve after chilling in the refrigerator for at least 2 hours.
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