Looking for a homely dessert to accompany your Sunday roast? Capital Hotel School's student chefs Kgalalelo Michaels and Poelano Mabua created this easy and delicious pudding based on their grandmothers' recipes – all in honour of Heritage Day.
- 1 cup white rice
- ½ can evaporated milk
- 2 tablespoons sugar
- 1 litre milk
- Cinnamon, for dusting
- Cream, for serving
- In a casserole dish, cook the rice with the evaporated milk, sugar and milk.
- Once the rice is cooked, dust with cinnamon and serve hot with cream.
MEGAMASTER RECIPE TIPS
To remove the starch, rinse the rice under cool water until the water runs clear.
The pudding should be lumpy and stiff after it has cooled and set.
The rice pudding should have a soup-like consistency as it finishes cooking. To help it set quicker, place it in the fridge.