In many South African homes, the aroma of cinnamon and warm milk signals that a milk tart is being prepared in the kitchen. We’ve combined this classic treat with another beloved dessert, rice pudding, known for its creamy texture and comforting richness. This recipe merges the two into one unforgettable dish: melktert ryspoeding – pure comfort in a bowl.
This dessert which feels both new and deeply familiar, is perfect for sharing with loved ones. It captures the essence of a cherished melktert resep but transforms it into a warm, spoonable pudding that will win over anyone who tries it.
The ingredients for your Melktert Ryspoeding (Rice Pudding)
This recipe uses simple, wholesome ingredients to create a rich and creamy pudding. The key is to build the custard flavour slowly, just as you would for a traditional milktart recipe.
- 4 cups whole milk
- 1 cinnamon stick
- 1 cup Arborio or other short-grain rice
- ¾ cup white sugar, divided
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- Ground cinnamon, for dusting
A Step-by-step method for this Milk tart rice pudding
Creating this dessert is a rewarding process that fills your kitchen with the most wonderful aroma. Follow these steps for the perfect South African rice pudding recipe.
- Infuse the milk: In a medium saucepan, combine the milk and the cinnamon stick. Heat over medium heat until it just begins to simmer, then reduce the heat to low.
- Cook the rice: Add the rice and half of the sugar (⅜ cup) to the simmering milk. Stir well to combine, then cover and let it cook gently for 25–30 minutes, stirring occasionally to prevent sticking. The rice should be tender and the mixture should have thickened.
- Prepare the custard base: While the rice is cooking, whisk the egg yolks, the remaining sugar (⅜ cup), and the cornstarch together in a separate bowl until the mixture is pale and smooth.
- Temper the eggs: Once the rice is cooked, remove the cinnamon stick from the saucepan. Carefully ladle about one cup of the hot milk and rice mixture into the egg yolk bowl, whisking constantly. This tempering step prevents the eggs from scrambling.
- Combine and thicken: Pour the tempered egg mixture back into the saucepan with the rest of the rice pudding. Return the saucepan to low heat and cook, stirring continuously, for another 3–5 minutes until the pudding thickens into a rich custard. Be sure to keep the heat low to avoid curdling.
- Add the finishing touches: Remove the saucepan from the heat. Stir in the vanilla extract and the butter until the butter has completely melted and the pudding is glossy and smooth.
Tips for the perfect rice pudding
- Texture is key: For a creamier rice pudding, use a short-grain rice like Arborio, which releases more starch.
- Adjusting sweetness: This recipe has a balanced sweetness, but feel free to adjust the sugar to your liking. You can reduce it slightly if you prefer a less sweet dessert.
- Make-ahead option: This pudding can be made a day ahead and stored in the refrigerator. It will thicken as it chills. You can serve it cold or gently reheat it on the stove with a splash of milk to restore its creamy consistency.
- Classic flavour: The cinnamon stick is essential for infusing the milk with authentic flavor, creating a true milk tart South African recipe taste. Don’t skip it!
How to serve your Melktert ryspoeding
The best way to serve this dessert is warm, spooned into individual bowls. The final, and most important, step is a generous dusting of ground cinnamon over the top. This not only adds flavor but is the signature finish of a classic milk tart.
Melktert ryspoeding: Two South African classics in one
This incredible hybrid dessert brings together the best of both worlds. It’s a comforting South African rice pudding infused with the soul of a beloved national tart. Whether you’re introducing someone to South African flavors or simply looking for a new twist on an old favorite, this melktert ryspoeding is sure to become a household staple.
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