Easy Recipe for Rice Pudding (2024)

FAQs

What is traditional rice pudding made of? ›

Rice pudding is a creamy mixture of rice and milk that is cooked until it's thick and soft. It can be sweet or savory. This raisin-studded dessert rice pudding is thickened with an egg, sweetened with sugar, and enhanced with vanilla.

Some recipes might focus on different varieties or flavors, but traditional rice pudding uses White Rice.

As a result, the rice in the pudding can become firm and hard when it cools down. It's a natural process that occurs with certain types of rice. To prevent this, you can try adding a bit more liquid or cream to the rice pudding before refrigerating it. This may help maintain a softer texture when you enjoy it later.

Rice pudding will thicken as it cools, but if you prefer your pudding thicker, you can whisk in a beaten egg while the pudding is warming and continue cooking until it's thickened. To thicken cooled, cooked rice pudding, fold in whipped cream.

You've got to love that it's made from simple ingredients like rice, milk, sugar and eggs. While this is a dessert, it does offer some nutritional benefits, including almost 10 grams of protein and 15 percent of the daily recommendation for bone-building calcium per cup.

1. Kozy Shack. When it comes to quality and flavor, Kozy Shack is the winner in the pudding game! The Original Recipe Rice Pudding is a Kosher, gluten-free and vegan treat that is great for breakfast, dessert, or a snack for a great variety of diets.

To Rinse or Not to Rinse Rice

While we've mentioned before that this dessert gets its perfectly creamy texture from the starch that is released when the grains are cooking, we do suggest a rinse for this recipe in order to wash off excess debris and added starch.

It also ensures that the rice in the pudding will not get crunchy (retrograde) when refrigerated." Retrogradation, they explain, is the process in which cooked rice becomes hard again under refrigeration. It happens to rice that is high in the starch called amylose, such as U.S. long-grain rice.

If your Rice Pudding Recipe didn't thicken as much as you would have liked, it was not cooked long enough. My favorite way to thicken items is with a cornstarch and water mixture. Mix about 1 Tbs cornstarch and 1 Tbs of water together and pour it into the pudding and stir over heat, and it should thicken right up.

For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.

Does homemade rice pudding need to be refrigerated? ›

You can serve your rice pudding immediately, or let it cool to room temperature and store it in the fridge for a cold, fruit-topped breakfast or snack. The pudding will keep in your fridge for about 4 days. But unlike that bowl of cooked rice, it probably won't last that long.

If your rice pudding has ended up too thin, it is likely that it didn't cook it long enough at the end to thicken the custard. If it needs rescuing, pour it into a saucepan, heat, then stir in a bit of cornstarch mixed with cold water, a bit at a time, until the pudding thickens as needed.

Depending on where you are in the world, rice pudding can be eaten cold or warm. In the United States, where rice pudding is traditionally served as a dessert, it is usually cold. Whereas in Sweden, for example, rice pudding is warmed and eaten for breakfast.

Curdling occurs when the eggs in a pudding are overcooked. For that reason, stove-top puddings are usually thickened with starch and then enriched with eggs. Since the starch thickens first, the pudding will already be fully cooked and thickened before the eggs would have gotten hot enough to curdle.

The following ingredients are usually found in rice puddings: rice; white rice (usually short-grain, but can also be long-grain, broken rice, basmati, or jasmine rice), brown rice, or black rice. milk (whole milk, plant milk, cream, or evaporated) spices (cardamom, nutmeg, cinnamon, ginger, or others)

Original Recipe Rice Pudding

Made with simple ingredients like milk, eggs, rice and sugar.

This is not a specific type of rice, but a generic description for short-grained white rice used for making rice pudding. The term is rarely used outside England. Whichever rice you use, the important thing is that it should give a soft, creamy, slightly sticky result.

Rice pudding or Kheer originated in Indi in 6,000 BCE, it arrived in Britain in the 11th century via the Asian-European trade routes.