Cooking rice pudding is not that difficult. Even beginners can cook with our recipe without burning. You basically just need the right rice, good milk, and sugar to your liking. Then you can spice it up just the way you like it best.
Regionally, rice pudding is also known as rice porridge or thick rice. You can eat it warm, but it also tastes great cold.
What kind of rice for rice pudding?
To make your own rice pudding, you need a starchy, well-swelling type of rice. This is usually short grain rice. Due to its high starch content, this liquid can bind well and still retain a firm consistency.
You can buy rice made specifically for rice pudding at almost any grocery store. This is usually the Arborio variety.
If you can’t get one, simply buy the following types of rice:
- Arborio
- vialone
- Carnaroli
- Baldo rice (mainly available in Turkish supermarkets)
- sushi rice
If you want to make rice pudding with regular rice, that’s also possible in an emergency. The result will not be like the rice pudding you are used to, but it is perfectly edible. Simply cook the rice as instructed below, but reduce the cooking time.
The right consistency
When it comes to rice pudding, it depends on the ratio of milk and rice. Depending on their taste, some like their rice pudding thicker others. So you can vary here. The rule of thumb is: In a ratio of 4:1, 4 parts milk (possibly cream) to 1 part rice.
It is important not to wash the rice before cooking. In this way, enough starch sticks to it, which we need for the nice consistency.
Rice pudding without burning
A well-known problem with rice pudding and milk noodles is burning on the bottom of the pot. But this only happens when the heat from below is too high and the
So when preparing rice pudding, make sure to leave the lid on the pot and keep the heat as low as possible. That way the milk doesn’t burn at the bottom. In general, pots with a thick bottom are better suited. A double-walled milk pot would even be best.
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Give your rice pudding a quick stir and then put the lid back on.
SOS – The rice pudding does not become soft
If your rice pudding just doesn’t want to get really soft, there can be a number of reasons.
- Constant, low heat is important. So after adding the rice, let everything boil up briefly and then turn the heat down to a low flame. If you cook it on too high a heat, the milk will burn and the moisture will evaporate too quickly for the rice to cook properly.
- Note the cooking time. Due to the low heat input, rice pudding takes time. The rule is at least 20 minutes. 25 minutes is better.
Tasty variations
You can easily modify our recipe. This works on the one hand with the liquid in which you cook it and with the topping when serving. Rice pudding tastes very delicious with coconut milk, almond milk or fruit juices. You can substitute some or all of the milk.
If you want to make your rice pudding vegan, replace milk and cream with plant-based alternatives and end up using margarine (vegan butter) instead of butter. Incidentally, rice pudding is naturally gluten-free.
Brown butter, cinnamon and sugar are the classic toppings. You can also serve it with fresh fruit or jam. Cherries or fruit groats, such as rhubarb groats or cherry groats, are also particularly popular.
save leftovers
You can keep leftover rice pudding in the fridge for up to 4 days. Make sure to pack it well, because it quickly absorbs the smells of the fridge. However, it is not good for freezing.
Also note that it will thicken even more if left to stand. You can simply add a dash of milk while warming it up.
Also try our semolina porridge, semolina porridge with cornel cherries or sago pudding.
Here comes the basic rice pudding recipe.
Rice pudding like grandma used to make
Monitor stays on
- 400 ml milk, whole milk
- 150 G sweet cream
- 125 G rice pudding
- 2 el Sugar
- 1 prize Salt
- 1 Piece vanilla bean
topping
- 2 el butter, unsalted
- Sugar & Cinnamon, to sprinkle
- Place milk, cream, salt, and sugar in a large saucepan and bring to a boil. Scrape the pulp out of the vanilla pod and add it, putting the pod in the milk as well. Stir to dissolve the sugar.
- When the milk is boiling, add the rice pudding (unwashed), stir it in well and let it boil for a moment. Then, turn the heat down to low, cover the pot, and let the rice pudding swell, not boil, over very low heat for about 25 minutes.
- Then remove the vanilla bean and chill the rice or serve it warm.
- To serve, melt the butter in a pan or saucepan and let it lightly brown. Pour it over the rice pudding on the plates while it is still liquid and sprinkle sugar and cinnamon over it as you like.
serving: 1portion | Calories: 619kcal | Carbohydrates: 63G | Protein: 13G | Fat: 35G | Saturated fats: 22G | Polyunsaturated fats: 2G | Unsaturated fats: 9G | trans fats: 0.04G | Cholesterol: 112mg | Sodium: 302mg | Potassium: 453mg | Fiber: 1G | Sugar: 13G | Vitamin A: 1462IU | Vitamin C: 0.5mg | Calcium: 321mg | Iron: 1mg
