Rice Pudding
Ingredients:
- 4 cups whole milk
- 1 cup Arborio rice
- ½ cup sugar
- ⅛ tsp salt
- 1 tsp vanilla extract, or ½ tsp vanilla powder
- Optional toppings: , cinnamon, chopped pistachios, shredded coconut, fresh berries
Method:
Start Cooking- Add the rinsed rice, milk, and salt to a heavy saucepan.
- Bring slowly to a gentle simmer over medium heat, stirring occasionally so the milk doesn’t stick.
- Reduce heat to low and cook uncovered for 35–45 minutes, stirring every few minutes (more often near the end), until the rice is fully tender and the mixture has thickened to a creamy consistency.
- Stir in the sugar and cook 2–3 more minutes until dissolved.
- Remove from heat, then add the vanilla.
- Transfer the rice pudding to a large bowl or small individual serving cups.
- Let rest about 20 minutes at room temperature. Then refrigerate for at least 1–2 hours to fully chill and set.
- You can enjoy it warm right away or chilled from the fridge. Bon appétit.
Notes:
- Don’t rinse the rice too much if you want a creamier pudding. The surface starch helps naturally thicken it.
- Stir often to prevent burning and to help the rice release starch evenly.
- For an extra-rich version, whisk one egg with a little of the hot milk mixture, then stir it back into the pudding at the end and cook gently for another minute until slightly thickened.
- Add sugar at the end. It helps the rice soften properly, reduces scorching risk, and lets you taste the natural sweetness of the milk first.
- Vanilla can be adjusted to taste. Start with 1 teaspoon and add a little more if desired.
- Short-grain rice (like arborio) gives the creamiest, thickest texture because it releases more starch while cooking.
Long-grain rice will still work, but the pudding will be looser and the grains more separate. - Makes about 7 small 3-oz (85 grams) dessert cups.
- Stir in orange or lemon zest for brightness.
- Add a pinch of cinnamon while simmering.
- Prefer a lighter version? Replace 1 cup of the milk with water to reduce richness.
- For creamier texture, whisk in 1 tbsp cornstarch mixed with 2 tbsp cold milk during the last 5 minutes.
- Serve simply with a dusting of cinnamon, or top with pistachios, hazelnuts, coconut, or fresh fruit.
- Lovely as a light dessert, afternoon treat, or cozy breakfast bowl the next day.
Nutrition:
FROM THE PANTRY
Rice pudding
WHY WE LOVE IT
Made from simple kitchen staples like rice, milk, and sugar, rice pudding turns the most basic ingredients into something quietly special. Its gentle sweetness and creamy texture feel comforting and familiar, often bringing back memories of home.
A LITTLE STORY
Long ago in ancient Rome and parts of the Middle East, rice pudding was prepared as a soothing dish because it was easy to digest. In Medieval Europe, rice and spices were expensive imports, so the dish was once considered a luxury enjoyed mostly by royalty. For many centuries, it was even made as a savory dish with broth or almond milk before slowly evolving into the sweet version we know today.
DID YOU KNOW?
In Sweden and Norway, rice pudding is part of Christmas tradition, where a single blanched almond is hidden inside. Whoever finds it is said to receive good luck or sometimes a small prize.
In the United States, rice pudding even has its own celebration on August 9, a reminder of how this simple dessert continues to comfort people around the world.
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