26 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 
Subscribe Now
 

Rice Pudding Recipe & Video

Printer Friendly Page

Pin It

I think of Rice Pudding as comfort food. Comfort food should be simple to make, using the most basic of ingredients that you already have in the house. And it definitely has to taste good. Interestingly enough, although sweetened milk seems to be the basis for a lot of rice pudding recipes, country and culture does influence what type of rice and milk to use and also what spices (nutmeg, mace, and cinnamon) and flavorings (such as rose water, vanilla, orange and lemon peel) are added to the pudding. 

The question of which rice to use is debatable as there are many choices; long or short grain white rice, basmati, or even jasmine. My personal preference is to use either a long or short grain white rice. The difference being that long grain rice will produce a pudding that is slightly drier and chewier than one made with a short grain rice. You use a very small amount of rice to milk in this pudding. And that is because the rice expands and the milk reduces during cooking so don't be tempted to use extra rice. The pudding should be cooked until the rice is al dente, that is, just tender, which takes about 20 to 25 minutes. Then remove from heat and stir in the sugar, cinnamon, and raisins (if using). Return to heat and simmer just until the pudding starts to thicken. The final step is to stir in the vanilla extract.

Lastly, there is always the question of whether there should or should not be a film (skin) on top of the pudding. This is a personal choice. If you don't like the film then press plastic wrap directly on the surface of the pudding right after it is cooked. Leaving the rice pudding uncovered until it has cooled will produce the skin (film). Rice Pudding is delicious hot, lukewarm, or even cold. 

Related Recipes You May Like

Banana Pudding

Butterscotch Pudding

Chocolate Pudding

Tapioca Pudding

Lemon Sponge Pudding

Baked Rice Pudding

Rice Pudding: In a medium heavy bottomed saucepan combine the milk, rice, and salt. Place the saucepan over medium high heat and bring to a boil. Reduce the heat to a simmer and cook until the rice is tender (about 20 to 25 minutes). Stir the milk mixture frequently using a heatproof spatula or wooden spoon to prevent the rice from sticking to the bottom of the pan. When the rice is tender (al dente) remove from heat and add the sugar, ground cinnamon, and raisins (if using).

Return to heat and cook until the rice pudding starts to thicken, about 5 to 10 minutes. Remove from heat and stir in the vanilla extract, if using. Spoon the pudding into your serving bowls and cover with plastic wrap. If you want a film or skin on the puddings, allow them to cool before covering with plastic wrap. If not serving right away, refrigerate. Rice Pudding can be served hot, warm, or cold. 

If desired, garnish with lightly sweetened whipped cream.

Makes 2 to 4 servings.

View comments on this recipe on YouTube

Rice Pudding Recipe:

2 1/2 cups (600 ml/grams) whole or reduced fat milk

1/3 cup (65 grams) long or short grain white rice

1/8 teaspoon salt

1/4 cup (50 gram) granulated white sugar, or to taste

1/4 teaspoon ground cinnamon (optional)

1/4 cup (30 grams) dark or golden raisins (optional)

1/2 - 1 teaspoon (2 - 4 grams) pure vanilla extract or paste

 
Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2023 iFood Media LLC