Rice Condé Sundae Recipe
This Rice Condé Sundae is made with milk, strawberries, and brown sugar/jaggery. The Creamy Rice Pudding is made with low-fat milk (2 %) and it has very little sugar in it.
Cook Time2 hrs
Total Time2 hrs
Course: Dessert, Kids Friendly, sweets
Cuisine: American
Diet: Vegetarian
Servings: 4 people
Calories: 199kcal
- 2 ½ cup Milk I used 2 % milk
- ¼ cup Rice rinsed and drained
- 1 tbsp Molasses
- 4 tbsp Brown sugar/jaggery substitute with white sugar if preferred
- ½ tsp Cinnamon (ground or stick) I used one stick of cinnamon
- 1 tsp Vanilla extract
To serve
- Strawberries or any mixed berries as needed
- Toasted nuts as needed
- Chocolate sauce as needed
Combine milk, rice, cinnamon stick in a medium sauce pan and bring it boil. Keep stirring to prevent the milk from boiling over
Bring it to a simmer and let it cook for about 30 mins or until the rice is soft. Now add the molasses, brown sugar and vanilla and mix well.
Let it simmer for about 20 more minutes until the rice is very soft and the pudding comes to a thick and creamy consistency.
Let it cool down a bit and then chill it in the refrigerator.
Expert Tips and FAQ's
- If the pudding reduces too quickly when cooking, add little extra milk and cook it until the rice is soft.
- I made this using regular rice, but to add another layer of flavor, try using Thai fragrant rice or any other variety.
- The desert tastes rich and creamy even if using low fat milk. So there is no need to use full fat milk.
- Adding brown sugar and molasses adds an additional layer of flavor. If you prefer you could substitute it with regular white sugar.
Calories: 199kcal | Carbohydrates: 32g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 71mg | Potassium: 306mg | Fiber: 1g | Sugar: 23g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 1mg