If there’s a rice pudding fan in your fam, then this new recipe by blogger Erica Dinho of My Colombian Recipes should be on your short list. Make your own using your grandma’s recipe, follow hers below, or if you’re in a hurry, pick up some ready made at the store. This flatbread recipe is a win-win! Thanks, Erica!
Flatbread Rice Pudding Rolls
- By Erica Dinho, My Colombian Recipes
- Makes 1 roll
- Total Time : 10 min
- Ingredients :
- 1 Flatout flatbread
- 3/4 cup of rice pudding (recipe below)
- 1/2 cup diced mango and blueberries
- Chocolate, raspberry or caramel sauce for garnish
Make the rice pudding. Allow the rice pudding to cool down to room temperature before assembling. Separate ¾ cup to prepare roll. Refrigerate remaining rice pudding to enjoy later. Spread the rice pudding on the surface and add the diced fruit. Make a roll. Cover with plastic wrap and refrigerate for 30 minutes.
When ready to serve, carefully slice into rounds using a sharp knife.
Rice Pudding Recipe
1 cup long-grain white rice, rinsed
4 cinnamon sticks
2 cups water
4 cups milk
pinch of salt
2 tablespoons butter
1 ½ tablespoons vanilla extract
1 cup sugar
1 (12oz) can sweetened condensed milk
In a small pot, add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside and discard cinnamon sticks.
Place the rice and the cinnamon water in a large saucepan, over medium heat and cook for 5 minutes.
Add salt, butter, vanilla extract, 2 cups of milk, and sugar. Stir well to mix and cook uncovered for approximately 15 minutes.
Reduce heat to medium low. Add the remaining milk and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desire consistency.
Stir well and remove from heat, and let it cool at room temperature. The consistency should be very creamy. Refrigerate for at least 1 hour or overnight.
Suggested Flatout: Healthy Grain - Multi Grain with Flax, Light - Original, The Original
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