How to Make Rice Pudding
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4.8
How to Make Rice Pudding
Description
How to Make Rice Pudding combines uncooked arborio or carnaroli rice with milk, cream, sugar, butter, and ground nutmeg to create a creamy baked dessert. The rice cooks directly in the dairy mixture in a buttered oven-safe dish. Baking at 350ºF for about 1.5 hours with a stir after 30 minutes allows the rice to soften and absorb the liquid, thickening the pudding. The butter adds richness while the nutmeg offers a gentle warmth and spice to the flavor.
The texture balances the creamy sauce and tender grains of rice without becoming runny, making it a comforting dish. Once slightly cooled, it can be served warm, or chilled if preferred. Adding a dusting of cinnamon or fresh fruit gives extra interest to its mild and smooth taste profile.
This pudding works well as a simple dessert or snack. The slow baking method requires minimal active work but results in a homely texture and sweetness that does not overwhelm. It is a straightforward recipe adaptable for toppings or inclusion of dried fruits.
For variation, small amounts of raisins, chopped coconut, or sliced peaches can be mixed in or placed on top as suggested. The pudding can be served cold, and leftovers kept refrigerated for later serving.
Ingredients
- ⅓ cup white rice (UNCOOKED - arborio or carnaroli is best)
- 3 cups milk
- 1 cup cream (or half and half)
- 2 ½ Tbsp sugar (this is not very sweet-use more if you like it a little sweeter)
- ½ Tbsp butter (a small pat, and more to butter the dish)
- ⅛ tsp nutmeg (ground)
Instructions
- Heat oven to 350ºF (175ºC)
- Butter the inside edge (no need to do the bottom) of a baking dish, then add the rice and the milk and cream (if using).
- Now add the sugar, and stir until it dissolves.
- Add a pat of butter, and a little sprinkle of nutmeg.
- Place the dish in the center of the pre-heated oven, and set the timer for 30 mins.
- After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour.
- Check the pudding after an hour, and you may have to break the skin to check the rice. Continue to cook for up to another half hour, if necessary. The rice pudding is ready when it has started to thicken (it won't be runny).
- Remove the rice pudding from the oven, and let cool slightly before serving. Spoon into dishes, and serve with a dash of cinnamon, if desired.
Notes
- The pudding can be enjoyed warm or cold depending on your preference.
- Add chopped fruit, raisins, or coconut to the pudding for additional texture and flavor.
- For an Italian-style presentation, place a peach half atop the pudding before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 273kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 61mg | 20% |
| Sodium | 63mg | 3% |
| Potassium | 230mg | 5% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 802IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 177mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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