Name: Andy Style Rice Pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: ca. 1875 g

Andy Style Rice Pudding

Wonderfully creamy rice pudding dessert

Rice pudding is always a good idea, especially Andy Style rice pudding. When it's slowly simmering, the milk is becoming beautifully creamy, and the kitchen smells of vanilla, you know: This is going to be good.
That's exactly what Andy Style rice pudding is like – soft, round, pleasantly sweet and a real comfort food.

The great thing about it: You can make what feels like a hundred different kinds of rice pudding from one pot. A spoonful Ice cream That's all it takes – and suddenly the classic rice pudding becomes a chocolate version, a nutty one, a delicate vanilla version, a cappuccino-style version, or fruity variations with cherry, raspberry, or mango. One day this, the next day completely different.

Whether eaten warm straight from the spoon or later cold as a dessert in a glass – this deliciously creamy rice pudding is satisfying, makes you happy, and gives you complete freedom. Completely according to your mood, what's in your fridge, and what you have on hand.

Ideas for flavors & unusual combinations

Rice pudding is the perfect base for whatever you're in the mood for. With an ice cream base, you determine the flavor – simple and always new.

Popular classics:

Cinnamon
Chocolate rice pudding
Pure vanilla
Hazelnut or almond
Cappuccino rice pudding
pistachio

Fruity & fresh:

cherry
Raspberry
Mango
erdbeere
Lemon (especially good cold in summer)

Our delicious Variegatos You can swirl it into your rice pudding. Simply delicious! Try the following combinations or experiment with your own creations. There are endless possibilities, for example:

Chocolate ice cream paste + cherry Variegato
Vanilla ice cream paste + raspberry Variegato
Cappuccino ice cream paste + chocolate Variegato
Coconut ice cream paste + mango Variegato
Pistachio ice cream paste + chocolate Variegato

Tip from Andy's kitchen: You can completely replace the rice pudding with any ice cream paste or Variegato Refine it (nutty, chocolatey, fruity, or exceptionally colorful). Or you can create many different flavors: simply take a portion of rice pudding and refine only that one – this way you can conjure up several flavors from a single pot. Perfect for family, guests, or simply for experimenting.

Of course, our focus remains on delicious ice cream recipes, but some desserts absolutely deserve to be recreated. Enjoy!

Ingredients

1 l milk
200g rice pudding
150 g sugar
1 tbsp butter
1 / 2 TL vanilla extract
pinch of salt
For binding
25 g starch
500 ml of milk
for refining
any ice cream pastes or Variegatos from Movito

Preparation

Step 1:
Bring the milk and sugar to a boil.
Step 2:

Once the milk is hot, add the rice and cook for 2-3 minutes.
Step 3:

Reduce the heat so that it is just simmering gently, and simmer with the lid closed for 30–40 minutes, until the rice grains have reached the desired firmness. Stir occasionally.
Step 4:

When the heat is reduced, add butter, salt and vanilla extract (or the seeds from a scraped vanilla pod).
Step 5:

While the rice is simmering, mix the remaining milk with the starch and set aside.
Step 6:

Once the rice pudding has reached the desired firmness, stir in the prepared starch milk, bring to a boil again briefly and simmer for 1-2 minutes until everything is nice and creamy.
Step 7:

Remove from the heat and let cool slightly.
Step 8:

Stir in the ice cream paste – or take a portion separately and refine only that portion with the ice cream paste.
Step 9:

Serve and enjoy.