Tested Baking & Dessert Recipes & Videos

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

 

Join Our New  Recipes & Videos Email List

Rice Pudding Recipe & Video

Printer Friendly Page

Pin It

Rice Pudding meets all the criteria of a comfort food. That is, it evokes feelings of nostalgia, it is simple to make, uses the most basic of ingredients (milk, rice, and sugar), and tastes good. Looking back to Roman times, Alan Davidson in 'The Oxford Companion to Food'  tells us that rice puddings were not eaten daily but were considered a medicine to be used as a cure for upset stomachs. Interestingly enough, although sweetened milk is the basis for all rice pudding recipes, country and culture does influence what type of milk was (is) used and also what spices (nutmeg, mace, and cinnamon) and flavorings (such as rose water, vanilla, orange and lemon peel) are added to the pudding. 

Nigella Lawson in her lovely book 'How to Eat', sums up the debate on the 'perfect' rice pudding "definitely it shouldn't be gummy, though neither should it be watery; the rice shouldn't be too firm, but it shouldn't be mush either. And between those two extremes, there is room for intense disagreement.". Of course, all would agree that it should be wonderfully creamy so this is definitely not the time to be using skim milk. The question of which rice to use is debatable as there are many choices; long or short grain white rice,  basmati, or jasmine. My personal preference is 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. A point worth mentioning is that you use a very small amount of rice to milk in this pudding. And that is the way it should be as the rice expands and the milk reduces during cooking so don't be tempted to use extra rice. Lastly, there is always the question of whether there should or should not be a film of top of the pudding? If you are against the film then be sure to 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). Either way is delicious and you can enjoy this pudding hot, lukewarm, or even cold. 

Related Recipes You May Like

Banana Pudding

Butterscotch Pudding

Chocolate Pudding

Tapioca Pudding

Lemon Sponge Pudding

Bread Pudding

Rice Pudding: In a medium heavy bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil. Reduce the heat to medium to medium-low and simmer until the rice is tender (about 25 minutes). Stir the milk mixture frequently using a heatproof rubber 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, vanilla extract, and ground cinnamon. Return to heat and cook until the rice pudding thickens, about 5 to 10 minutes. Remove from heat and add the raisins. 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. Refrigerate until serving time, about 1 to 2 hours. 

If desired, garnish with lightly sweetened whipped cream.

Makes 2 to 3 servings.

Note:  Can double the recipe for 4 to 6 servings.

View comments on this recipe on YouTube

Rice Pudding Recipe:

2 1/2 cups (600 ml) whole milk

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

1/8 teaspoon salt

1/4 cup (50 gram) granulated white sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

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

Lightly sweetened whipped cream

 
 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

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 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 2014 iFood Media LLC