Rice Pudding
User Reviews
5
Rice Pudding
Description
Rice Pudding is made by boiling milk, sugar, and salt, then stirring in short-grain rice and reducing heat to simmer partially covered until the rice softens and the mixture thickens over 25 to 30 minutes. Golden raisins, vanilla, and cinnamon are added toward the end to infuse sweetness and aroma. The pudding continues cooking to desired thickness, mindful that it firm ups further when cooled.
The result is a creamy and rich pudding where the starchiness of short-grain rice creates a luscious texture. The raisins provide soft bursts of fruitiness, and the cinnamon adds a gentle warmth that complements the mildly sweet vanilla base. The slow simmer prevents curdling and promotes smooth consistency.
Serve the pudding warm for a cozy dessert or chilled as a refreshing treat. It can be topped with extra cinnamon as desired. Variations with citrus zest or different dried fruits allow customization of flavors.
Use short-grain rice for optimal creaminess and shape retention. Keep heat low during simmering to avoid curdling and frequent stirring prevents rice from sticking and burning on the bottom. Rinsing the rice before cooking removes impurities. Vanilla bean paste may be used as an alternative to extract. The pudding can be enhanced with cardamom or orange zest for holiday flavors.
Ingredients
- 4½ cups milk 1L, whole
- ¼ cup sugar (50g)
- Pinch salt
- ¾ cup white rice short grain) (135g, uncooked
- ⅓ cup golden raisins (optional) (55g)
- 1 teaspoon vanilla extract
- ground cinnamon
Instructions
- In a large saucepan, stir together the milk, sugar, and salt. Bring to a boil over medium-high heat. Stir in the rice.
- Reduce the heat to low, and partially cover. Simmer, stirring frequently, until the rice is tender and the mixture has thickened, about 25 to 30 minutes.
- Stir in the raisins if using, vanilla, and cinnamon to taste. Continue cooking until desired thickness. (Keep in mind the pudding will thicken as it cools. If it gets too thick for your liking, thin with a bit more milk.)
- Serve warm or let cool to room temperature, then refrigerate in an airtight container and serve cold. Top with extra cinnamon, if desired.
Notes
- Short-grain rice is preferred for creaminess, but other rice types can be used with potential differences in texture.
- Maintain low heat while simmering to avoid curdling of the milk mixture.
- Stir frequently during cooking to prevent rice from sticking to the pan and scorching.
- Rice pudding will thicken further as it cools; adjust cooking time accordingly to avoid over-thickening.
- Rinse rice before cooking to clean any debris or dust.
- Vanilla bean paste can be substituted for vanilla extract for a more intense vanilla flavor.
- Optional additions like orange zest and ground cardamom can be included to vary the flavor profile.
- Swap raisins for dried cranberries, apricots, or apples for different fruit notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 106mg | 4% |
| Potassium | 532mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 346mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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