When temperatures drop, hot and creamy dishes gain space on the table, and rice pudding is one of this season’s great classics. Simple to prepare and full of flavor, it brings that feeling of comfort with each spoonful and also awakens fond memories. And the best part: it varies between traditional and enhanced versions without losing the homemade touch.

Below, check out 3 irresistible creamy rice pudding recipes for you to enjoy on cold days!

Ingredients

• 600 ml of milk water
• 1 cup of tea condensed milk
• 1 cup unsweetened grated coconut
• 1/2 cup of sugar
• 1/2 cup white rice
• 1 cinnamon stick

Preparation mode

In a container, mix the milk with the condensed milk until completely dissolved. Transfer to a pan, add the grated coconut and cook over medium heat for 1 minute. Add the sugar and cook for another 2 minutes. Add the rice and cinnamon stick and mix. Cook for 30 minutes with the pan covered or until the rice is tender. Turn off the heat and let it rest with the pan closed for 5 minutes. Serve immediately.

Ingredients

• 1 cup of white rice
• 2 teacups of water
• 1 l of butter
• 300 g the milk cream
• 250 g of cream
• 1 cinnamon stick
• Cinnamon powder to finish

Preparation mode

In a pan over medium heat, cook the rice with the water and cinnamon stick until the grains are soft. Add the milk, lower the heat and cook for another 15 minutes. Add the dulce de leche little by little, stirring until it dissolves completely and forms a uniform cream. Finish with the cream and stir to combine. Turn off the heat and serve with cinnamon powder.

Ingredients

Rice

• 200 g of rice
• 300 ml of water
• 3 tablespoons of sugar
• 1 pinch of salt
• 2 teaspoons lemon zest
• 1.2 l of whole milk
• 100 g the skinless and chopped almonds
• Almonds and cinnamon powder to serve

vanilla cream

• 400 g chilled fresh cream
• 1/4 cup of sugar
• Vanilla essence to taste

Preparation mode

Rice

In a pan, cook the rice with water, sugar, salt and lemon zest over medium heat until it boils. Boil for 3 minutes and add whole milk. Lower the heat and cook for another 25 minutes, stirring occasionally. Turn off the heat, add the almonds and stir to combine. Book.

vanilla cream

In a mixer, beat the cream until firm, but without turning into butter. Add the sugar and vanilla essence and beat quickly to combine. Mix the rice pudding with the vanilla cream and serve with ground cinnamon and almonds.