Rice pudding pots

Rice pudding. Sweet rissoto. Chè.
Whatever you want to call it, it's basically all the same.

To be exact, this is rice pudding. A non asian version. It's easy to make. But unfortunately, I kinda made too much. Haha... -__-


Oh, how I love these ramekins. I have a set of 5. My colourful pretty little pots! Hehe. <3

Rice pudding
Makes about 20 servings

2 cups arborio rice
5 cups water

1 cup milk
3 whole cloves
1 tsp vanilla extract
2/3 cup sugar

Rinse rice.
In a large pot, boil water, add rice. Bring it up to the boil again, then turn down heat to low.
Leave to simmer until it is no longer watery. Stir once in a while. This should take about 30mins or so for the rice to become almost creamy like.
In another saucepan, melt sugar in milk. Add cloves and vanilla.
Once sugar has melted, turn the heat to low.
Remove cloves.
Mix into rice.
Set aside.

Banana custard

1 cup milk
1 tsp vanilla extract
1/3 cup sugar
2 egg yolks
1 tbsp corn flour
2 ripe bananas, mashed

In another saucepan, add milk, sugar and vanilla.
Take the saucepan off the heat.
Beat in egg yolks quickly. Mix in corn flour. Add in banana.
Bring it back to the heat and stir constantly until mixture thickens.

Serve with rice pudding.


Serve warm or cold.
Refrigerate when not being eaten.

You can also serve with other fruits instead of banana, such as mango or berries. Mmm..