Easy Stovetop Rice Pudding with Partridgeberry Sauce
This easy pudding uses the natural starch in the rice to thicken - no eggs needed! It can be eaten warm or cool, based on your preference.
Ingredients
For the rice pudding
- 1 cup short grain white rice such as arborio or sticky rice
- 5 cups whole milk
- 1 pod vanilla beans scrapped
- 1/4 cup + 2tbsp sugar
- 1/2 tsp salt
- 1/2 tsp ground cardamom
- 1/2 tsp cinnamon
- 250 ml whipping cream whipped (for topping)
- 2 Crunchie bars crushed (for topping)
For the partridgeberry sauce
- 1 cup frozen or fresh partridgeberries
- 1/4 cup sugar
- 1/4 cup water
Instructions
- Combine all ingredients in a medium saucepan over medium-high heat and bring to a slow boil, before reducing to a simmer. Stir often, at least once every 5 minutes until rice is cooked and milk is absorbed, about 30-35 minutes. Remove from heat and set aside.
- Meanwhile, bring the partridgeberries, water and sugar to a boil, reduce and simmer, stirring occasionally until thickened, about 20 minutes.
- Assemble the rice pudding on a platter or shallow bowl, top with the partridgeberry sauce, whipped cream and Crunchie bits.