Special Rice pudding, Recipe by Wangsen BAKERY PATISSERIE COOKING


750 gr  Milk

68  gr  Cooked rice

37.5    gr    Sugar

3   gr  Vanilla extract

1   pcs Vanilla pod

q.s.          Cinnamon powder

q.s.          Nutmeg powder


1.  Add milk, vanilla seeds and pod into a pot, heat over medium heat.

2. Add sugar, cinnamon powder and nutmeg powder. Mix well and bring to a boil.

3. Add the cooked rice, mix well.

4. Heat over low heat for 30min, stir with a wooden spatula.

5. Remove from heat when the mixture turns thick. Pour the mixture into a mould until 80% full.

6. Place the mould into a baking tray that half-filled with warm water. Bake at 160C for 20 min. Remove from the oven when the surface turns gold.

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