Sweet-rice

There's nothing quite like a bowl of chilled sweet-rice. Its just as the name suggests - its rice, and its sweet. Whats not to love! I love it thick and creamy like a pudding or thick custard, but if you like it runny and more like a drink, just reduce the amount of rice used.

I love this particular recipe because its very simple, and doesn't need a whole bunch of exotic ingredients, although it does take some time. You could adapt this recipe with different fruits, nuts or spices, but I like to keep it simple. The tip to making this just right is to be by the stove the whole time, so the rice doesn't burn and it doesn't become clumpy.

Its best to make this at least a few hours before you want to serve it because not only does it take a bit of time to make, it needs time to cool, and then time to chill in the fridge. I usually make it the night before I need it so it can chill in the fridge overnight.


Ingredients:
1 1/2 L Milk
3/4 C Rice - short-grain is best.
3/4 C Sugar
1 tsp vanilla essence


To Make:
1. Bring the milk to a boil. Keep an eye on it so it doesn't spill.

2. Turn the heat down and add the rice. Continue to simmer, constantly stirring to keep the rice from sticking to the bottom of the pot. After about half an hour or so, the sweet-rice will begin to thicken.

3. When the rice becomes translucent, add the sugar and vanilla essence and continue to simmer for another 15 minutes or until the rice is completely cooked.

4. Set aside to cool, and then put in the fridge. Serve chilled.

I've been making this for years so I'm unsure where I got the recipe from!