Rice pudding, milk and pomegranate: a delicious breakfast with an autumnal scent

Ingredients and recipe for preparing rice and milk pudding with pomegranate seeds, a delicate dessert that you can serve for breakfast!

Rice and milk pudding is a delicious and particular dessert inspired by the classic English pudding. Generally this dessert can be served both cold and hot, it is an excellent idea for a substantial breakfast, but it can also be served as a dessert after a meal in practical single-portion cups.

This is a very versatile recipe and a simple rice pudding can transform into a delicious dessert if enriched with caramel, melted chocolate or dried fruit. In this case the addition of pomegranate makes the dessert fresh and perfect also as a seasonal snack , the ideal is to use the grains of a fruit that is not too unripe but not too ripe. Here's the recipe!

Preparation of rice and milk pudding

1. Wash the rice well under cold running water so that it loses most of the starch. Cut the vanilla pod lengthwise to obtain all the seeds, then pour the rice into a large pan, add the milk, the vanilla seeds and place on the heat.
2. Bring to the boil, lower the heat and add the sugar and starch, stir to combine everything.
3. Continue cooking for at least 30 minutes or until the rice has softened and the liquid has dried well.
4. Once cooked, distribute the rice cooked in milk into practical single-portion cups and leave to rest for a few minutes before serving with the pomegranate seeds.

If you prefer to serve the pudding cold you can let it cool in the cups at room temperature until ready to serve.

Another recipe to try during this period is orange rice pudding .

Conservation

We recommend consuming this dessert at the moment , or a few hours after preparation. We do not recommend freezing in the freezer.

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