10-Minute Indian Poha Rice Pudding
- 2 cups whole milk
- ½ cup white sugar, divided
- 1 vanilla bean pod, split and beans scraped
- 1 cup poha (flattened) rice
- 1 large egg
- Stir milk, rice, ¼ cup sugar, scraped vanilla with pods in a saucepan; bring to a simmering boil and turn off the heat.
- Whisk egg with remaining sugar in a large bowl until pale yellow.
- Strain milk from rice and remove vanilla bean pods. Using a ladle, add two tablespoons of hot milk, tempering it in the beginning. You want to avoid adding too much hot liquid all at once to avoid curdling. Continue to slowly ladle small batches of milk while using a whisk to incorporate the mixture.
- Return milk and rice to pot and cook on the stove at a medium-low heat for a few minutes until liquid becomes thick. You should end up with a consistency that does not move when you scrape a line in the center of the spoon.
- Ladle rice pudding into ramekins or bowls; garnish with your favorite fruit.
Look for Poha rice at Indian or Asian markets and online. Tempering slowly incorporates the hot milk into the beaten egg. Don't be tempted to add all the hot milk at once. You'll end up with a scrambled egg and that's no fun.
What others are saying
Jessica Scott says:
This pudding is insanely easy and delicious. I make it for my kids all the time, they eat this stuff up.
Laura Griffin says:
Quickest, easiest pudding ever! So delicious! It's my perfect, light cheat day recipe that is so easy to make when I am craving something and don't want to spend a lot of time in the kitchen.