Rice pudding with sour cream
6 servings
40 minutes
Rice pudding with sour cream is a delicate and aromatic dish from British cuisine, long considered the perfect dessert for cozy evenings. The classic combination of rice, milk, and sugar is infused with the warmth of cinnamon and the refined aroma of vanilla, while the addition of lime and orange zest adds fresh citrus notes. After careful preparation, the pudding achieves a velvety texture, and cooling it allows all flavors to unfold. Serving it with sour cream makes it even softer and creamier, highlighting the charm of this dessert. This pudding is ideal for both a quiet tea time and as a finale to a festive dinner.
1
Soak the rice in hot water for fifteen minutes, rinse, transfer to a thick-bottomed saucepan, and pour in milk. Add sugar, salt, a cinnamon stick, a halved vanilla pod, and the zest of lime and orange.
- Basmati rice: 200 g
- Milk: 1.5 l
- Sugar: 100 g
- Salt: pinch
- Cinnamon sticks: 1 piece
- Vanilla pod: 1 piece
- Lime: 1 piece
- Oranges: 1 piece
2
Place the saucepan on the heat, bring to a boil, and stir the contents to dissolve the sugar. Remove the saucepan from the heat, cover with a lid, and let it sit for ten minutes.
- Sugar: 100 g
3
Now remove the cinnamon and vanilla bean halves from the rice, return the saucepan to the heat, and simmer for another ten minutes, stirring occasionally.
- Cinnamon sticks: 1 piece
- Vanilla pod: 1 piece
4
Cool the pudding — first at room temperature, then in the fridge; this will take about two hours. When serving, mix with sour cream.
- Sour cream: 3 tablespoons
