Rice Pudding
Rice and milk, slowly simmered until the starch releases and everything turns thick and creamy. One of the oldest comfort foods there is. This stovetop version takes about 40 minutes. Serve warm with a dusting of cinnamon, or cold the next morning straight from the fridge.
Ingredients
- 200 gshort-grain or medium-grain white rice
- 1000 mlwhole milk
- 400 mlwater
- 60 gsugar
- 1 tspvanilla extract
- 1 tbspbutter
- 1 pinchsalt
- 0.5 tspcinnamon
Method
- Rinse the rice under cold water until the water runs fairly clear. This removes excess surface starch that would make the pudding gluey rather than creamy.
- Combine the rice, milk, water, sugar, and salt in a heavy-bottomed saucepan. Place over medium heat and bring to a gentle simmer, stirring regularly to prevent the milk from scorching on the bottom.
- Once it starts to simmer, reduce the heat to low. Cook uncovered for 35 to 40 minutes, stirring every few minutes. It's done when the rice is completely soft and the pudding has the consistency of loose porridge — it will thicken further as it cools.
- Remove from heat. Stir in the butter and vanilla extract. Taste and adjust sugar if needed.
- Serve warm, dusted with cinnamon. Or let it cool, cover the surface directly with cling film to prevent a skin forming, and refrigerate.
FAQ
Short-grain and medium-grain rice are higher in amylopectin starch, which creates thick, creamy consistency. Arborio rice works very well. Avoid brown rice for this recipe.
Three causes: rice wasn't rinsed, cooked too long or too high heat, or wrong rice type. Always rinse until water runs clear. Pull off heat when it still looks a bit loose.
Yes. Full-fat coconut milk gives the richest result. Oat milk is closest to regular milk. Avoid 'barista' versions with thickeners.
Add 3-4 tablespoons of milk per serving first, then stir over low heat. Don't heat without extra liquid.
Around 280 calories per serving with 7g protein. Not low-calorie but not heavy either. Use semi-skimmed milk and reduce sugar by a third to lighten it.
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