I’m convinced that there are two types of people in this world: those who never had good rice pudding and those who can instantly be transported back to a family kitchen table when they eat it! I’m definitely in the second category.
Nothing feels more like home to me than a bowl of this delicious dessert. I grew up on it! My mum would bake it in the oven, and the warm, creamy sweet treat was the perfect cure for a dark, Irish winter night.
In Ireland, it is always served warm. In America, it’s a familiar sight in your local diner’s dessert fridge. American grocery stores also don’t carry what we’d call “pudding rice,” a starchy, short-grained rice, but that certainly doesn’t mean you can’t create an incredibly creamy, rich, and flavorful rice pudding without it!
A lot of internet recipes call for only rice, sugar, and milk. Simple enough! But let’s get bolder! My recipe calls for just a few additions that I’m sure you already have: butter, cream, cinnamon, and vanilla.
I guarantee every member of the family will love this treat. Even the ever-elusive and camera-shy Waffles showed up to have his share!
What Is Rice Pudding?
This recipe starts with rice, milk, and sugar. While the rice cooks in the milk, its starch is released, which naturally makes the pudding creamier. Letting this combination of flavors, amped up by vanilla, cinnamon, butter, and cream, cook on low for around 30 minutes allows that process to take place. Afterward, letting this saucy mix sit off the heat will allow the rice to absorb all that delicious liquid back in.
What you’re left with is this simply delicious creamy dessert.
Gemma’s Pro Chef Tips For The Creamiest Rice Pudding
- You do not want to overcook it on the heat! Leave it saucy: you want the rice to be tender, but you should take your saucepan off the heat when the liquid has ALMOST been absorbed. Letting your rice sit for 20 minutes afterward will cause it to absorb all that deliciousness and leave you with a rich and creamy dessert.
- Seasoning is everything! Pudding can be bland and mushy without the vital inclusion of cinnamon and vanilla. Adding a pinch of cinnamon and splash of vanilla really elevates this rice pudding recipe from the rest!
- While I love the texture and taste milk and cream give this dish, other liquids work as well! Try almond, goat, coconut, or soy milk instead.
You have never tried such a creamy pudding! Melt in your mouth Cinnamon Raisin #RicePudding
FAQ
What to do if rice pudding doesn t thicken?
Why is my rice pudding still runny?
Why is my rice pudding so dry?
Why is my rice pudding mushy?
Why is my rice pudding too thin?
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. Re-refrigerate.
Does rice pudding have cholesterol?
Rice pudding has cholesterol if it is made with cow’s milk (or any animal) and butter. That is, cholesterol is present in the fat of foods of animal origin.
Why does rice pudding runny?
Rice tends to form lumps easily unless properly cooked first. You can avoid this by ensuring that you stir while you are adding milk. Another reason rice pudding runs runny is because of the proportion of milk. The ratio of milk to rice should be 1 part rice and 2 parts milk. How to Thicken Mac and Cheese? Easy Guide to Fix Mac and Cheese
What are the common mistakes beginners make when making rice pudding?
There are several other mistakes made by novices who try to make rice pudding. For example, boiling the milk first makes it more difficult to get a smooth consistency in your rice pudding. Since the rice is cooked in this boiled milk, you will have lumps and less chance of getting rid of them.