UKThe ratio that works: 1 part rice to 5 parts liquid (milk + water). All milk gives richer results but burns more easily. Cutting it with water gives you more control and still plenty of creaminess.
The pudding always looks too thin when you take it off the heat. Leave it — it firms up significantly as it cools.
Rice Pudding
By Sergei Martynov
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.
Key Ingredients
What you'll need
Ingredients
- 200 g
See recipes with short-grain or medium-grain white riceshort-grain or medium-grain white rice
i - 1000 ml
See recipes with whole milkwhole milk
i - 400 ml
- 60 g
- 1 tsp
See recipes with vanilla extractvanilla extract
i - 1 tbsp
See recipes with butterbutter
i - 1 pinch
- 0.5 tsp
See recipes with cinnamoncinnamon
i
How to make it
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Remove from heat. Stir in the butter and vanilla extract. Taste and adjust sugar if needed.
- 5
Serve warm, dusted with cinnamon. Or let it cool, cover the surface directly with cling film to prevent a skin forming, and refrigerate.
Frequently Asked Questions
What is the best rice for rice pudding?
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.
Why did my rice pudding turn out thick and gluey?
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.
Can you make rice pudding with plant-based milk?
Yes. Full-fat coconut milk gives the richest result. Oat milk is closest to regular milk. Avoid 'barista' versions with thickeners.
How do you reheat rice pudding without it going lumpy?
Add 3-4 tablespoons of milk per serving first, then stir over low heat. Don't heat without extra liquid.
Is rice pudding good for weight loss?
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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Comments (1)
Don't open the oven door during the first two-thirds of baking rice pudding. The sudden temperature drop can cause sinking, cracking, or uneven rising. Trust the timer and check only in the final stretch.