Easy Old Fashioned Rice Pudding Recipe (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.

Rice - I've tried all sorts of rice types and uncooked medium grain is by far the best for rice pudding, followed by risotto rice. Risotto rice (arborio) - needs extra liquid, add 1 cup (250ml) water into the saucepan with milk, and cook for 1 hr 20 minutes.

Heat a large non stick pan until hot, pour the milk in, add the butter, add the rice and coat all over. Add the sugar, milk and cream, then the vanilla seeds. Stir through then simmer for 10 minutes stirring occasionally. Pour into an oven proof serving dish and then pop in the oven for 10 minutes.

In a separate bowl, whisk egg yolks together with sugar. Mixture will be thick. Spoon about half a cup of the hot rice mixture into the egg yolk/sugar mixture, bit by bit and beat well. Add back into the pot and continue cooking for another 1-2 minutes until pudding thickens slightly.

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.

I didn't know that hiding an almond in rice pudding is a Swedish, Norwegian, Danish and Finnish custom. Some say that finding the almond means you'll be married before next Christmas. In Denmark, the rice pudding was traditionally left out to appease mischievous elves and then later it became a game.

You might have also heard that you should or should not rinse the rice beforehand. Although we don't normally suggest washing the enriched White Rice or Basmati Rice, for this recipe we do as it helps to wash off excess debris and added starch.

3 Indian rice-based desserts included in the list of "Top 10 rice pudding" in the world. Taste Atlas recognizes Indian desserts Phirni, Kheer, and Sakkarai Pongal among top rice puddings globally.

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.

Method. Put the rice, milk, 200ml of water, half the maple syrup or honey and the vanilla into a large pan. Give it a good stir, then place the pan on a very low heat. Cook gently for around 45 minutes, or until thick and creamy, stirring regularly.

How to make rice pudding Nigella? ›

Preheat the oven to 150'C. Put the rice and golden raisins in an oven proof dish. Stir together the evaporated milk, sugar and normal milk and pour over the rice. Put in the middle tray of the oven and stir after half an hour, put back in the oven for another hour and then remove.

Ingredients: Full Cream MILK, Skimmed MILK, Whey (MILK), Rice (9%), Sugar. Total Milk content 72%.

Short-grain or long-grain rice will work for this rice pudding recipe, but make sure you use white rice. That's what is traditionally used and what is best for rice pudding––particularly jasmine, arborio, or sushi rice because they are extra starchy and create a thicker, creamier pudding.

While this might sound a bit counterproductive, remember that too much starch can also cause your rice pudding to be too mushy.

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)

Ingredients. Reduced fat milk, rice, inulin. Contains less than 2% of eggs, salt, natural flavor, sucralose.

Rice pudding is simply rice cooked in sweetened milk. As the rice cooks, it releases starch, which thickens the milk and suspends the tender grains of rice, contributing to its creaminess. You can start with uncooked rice or cooked rice, which is great if you have leftovers you want to use up.

It's actually been around for centuries, believe it or not, and was thought to have originated in China, which has an ancient rice culture. This has been disputed by some food historians; they argue that rice pudding likely originated in India, which has an ancient rice culture as well as an ancient sugar culture.