Light rice pudding
luglio 12, 2011
It’s hot, it’s really hot here. I’m tired and I keep forgetting things and making silly mistakes. I live in a constant haze, trying to figure out how not to make collide dreams, reality, expectations and future projects. Maybe I just need holidays, after all!
Today I just want to take the chance to introduce you the new G2Kitchen issue, fresh, summery and made with the usual passion and enthusiasm. Unfortunately this will be the last issue, it has been an extraordinary experience, I lived for a while the dream of working in a real editorial staff! As usual, here you can read one of my recipes from the magazine translated in English.
You won’t be able to convince me that eating light is boring, sad and above all that we can not eat something sweet! Just take this rice pudding: I would have done the classic version with fresh cream instead of half skimmed milk and I would have used a little more sugar, but since it’s summer and you know how things go when you have to show the winter laziness on a beach, you can also decline it in light version.
The rice will release the starch, which will give you a creamy feeling without adding any additional fat and the vanilla pod, with its intense and tropical aroma, will wrap you in a sweet cloud.
LIGHT RICE PUDDING
Ingredients:
- 250 g of rice
- a pinch of salt
- 500 ml semi-skimmed milk
- 1 vanilla bean, split open
- 6 tablespoons sugar
Directions
- Cook the rice in boiling water with a pinch of salt for 15 minutes (or according to the packaging instructions), drain and transfer to a non-stick pan.
- Cover the cooked rice with 500 ml of low-fat milk, add the vanilla pod and 6 tablespoons of sugar. Allow to simmer gently over low heat for about 30 minutes, stirring frequently with a wooden spoon or silicone spatula to prevent from sticking. Let it simmer until the milk has been almost completely absorbed.
- Remove from the heat and blend partially the rice with an immersion blender.
- Divide into small individual bowls and refrigerate.
- Just before serving, sprinkle with a dusting of icing sugar or desiccated coconut, or, as in this case, with a spoonful of rose petals jam. It ‘s also very good served with a few tablespoons of chopped fresh fruit.
- I have served the rice pudding with the delicious rose petals jam made by Emiko.
Posted in 
Banana muffins
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luglio 12th, 2011 at 15:01
Delightful! A bit of lightness is always welcomed, especially if it’s paired with deliciousness.
Cheers,
Rosa
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luglio 12th, 2011 at 16:18
There’s something so wonderful and comforting about rice pudding. I like the idea of a “light” version as well. Do you use risotto type rice?
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luglio 12th, 2011 at 17:31
I love rice pudding! This one looks light and refreshing. Buzzed!
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luglio 12th, 2011 at 20:07
I always try and make my creamy recipes with lowfat milk and they usually work. This is a beautiful recipe and gorgeous photos (as usual). Perfect recipe for summer (cold) or winter (warm).
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luglio 12th, 2011 at 20:35
I love rice pudding and I absolutely love the way you presented this one!
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luglio 12th, 2011 at 20:36
@ Rosa: thank you dear!
@ Sara: exactly, it’s highly comforting for me, my fav comfort food! I used the ‘originario’ rice, because ” it has a round grain, suitable for making soups. The round, small, pearly grain gives a very good yield in cooking, and it fully absorbs the flavours of the seasoning. Once also used to make risottos o milk rice, this rice is suitable for the preparation of rice nuggets and sweets. By slightly prolonging its cooking time you can obtain the ideal consistency to make rice gnocchi.” (source: http://www.terredacqua.it/inglese/originario.htm)
@ Tori: thank you for the buzz!
@ Jamie: actually I use half skimmed milk every time as well, first because it’s easier for me to digest, secondly because it’s better for my diet!
I love it in winter, too!
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luglio 12th, 2011 at 20:37
@ Janet: thank you so much! I was inspired by the freshest atmosphere I could suggest!
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luglio 13th, 2011 at 00:32
Such beautiful photos- the make me very hungry. I’m sorry to hear that this is the last issue; but what a lovely post to send off with!
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Giulia Risposta:
luglio 14th, 2011 alle 16:46
Thank you Bianca! I’m sorry as well, but it was a great last issue!
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luglio 13th, 2011 at 03:09
The food looks amazing, and the jars! Those have endless possibilities.
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Giulia Risposta:
luglio 14th, 2011 alle 16:47
the jars are saved from some yoghurt, I washed them and now I store them in my cupboard for this kind of dessert!
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luglio 13th, 2011 at 13:53
I love rice pudding, and this is a lovely recipe (a little bit of lightness sometimes will do no harm- to me
) Your photos look gorgeous! Fantastic!
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Giulia Risposta:
luglio 14th, 2011 alle 16:48
this is right! a little bit of lightness is good during summer! thank you for your sweet words!
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luglio 14th, 2011 at 03:16
I have never tried rice pudding. Not sure why, something about it just makes me nervous. I am a picky eater! This looks wonderful though, you might make me change my mind!
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Giulia Risposta:
luglio 14th, 2011 alle 16:51
they are very easy to make, so they really are worth a try, especially if you’re searching for a light yet yummy dessert!
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luglio 19th, 2011 at 15:03
“wrap you in a sweet cloud” – I just love that.
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Giulia Risposta:
luglio 19th, 2011 alle 20:35
believe me, this is what you feel!
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luglio 24th, 2011 at 01:40
Great take on rice pudding.
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Giulia Risposta:
luglio 24th, 2011 alle 18:47
thanks!
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luglio 25th, 2011 at 08:03
Fantastic presentation, and photos are just stunning! I love this recipe..I have to make it soon!
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Giulia Risposta:
luglio 25th, 2011 alle 09:51
Let me know what do you think!
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