How Best to Make Dry Rice Pudding Cream Again

Rice Pudding

This is it: the classic, flossy stovetop rice pudding recipe. Simmer raw rice with milk and chocolate-brown saccharide, then finish with cinnamon, vanilla, and raisins. It's similar a hug in a basin.

Updated February 28, 2022

"Rice pudding is how God intended u.s.a. to eat rice," my begetter announced when I mentioned I was thinking nearly making some. Well that settled it, rice pudding information technology would exist.

Video: How to Brand Rice Pudding

Rice Pudding

With a little investigation, I constitute that there are two basic ways to make rice pudding — blistering or boiling.

So there is my begetter's way, which is have some cold white rice, add some cream, sugar, and cinnamon. Mix and consume. Dad has been making rice pudding this way my whole life, but dad's method has never appealed to me that much, and then humid or blistering it would have to exist.

The get-go recipe I tried chosen for 3/four cup of heavy cream for a recipe that only served ii people. Yikes! Too rich, couldn't eat it. (Ever notice that recipes 20 years and older can be a bit heavy on the cream and butter?) A couple of adjustments afterward, I settled on this recipe, using the boiling method. It is peculiarly tasty with raisins.

Simply Recipes / Michelle Becker

The Best Rice for Rice Pudding

This recipe calls for curt-grain white rice, merely permit's say you don't have that on hand. In general, the shorter the grain, the higher the starch content...and it's starch that helps thicken this pudding and brand it so creamy. You can use brown rice, but the pudding won't be as creamy, it will take longer to cook, and you will probable need to add together more liquid.

Here'south a list of rice varieties we recommend in this pudding.

• Short-grain white rice
• Arborio rice
• Sushi rice
• Sticky rice

Some readers take left comments proverb they had success making the recipe with these rice varieties (nosotros've non tested them ourselves).

• Medium-grain white rice
• Regular patently old white rice from the grocery store
• Basmati rice
• Any kind of brown rice

Longer grain rice holds its shape better than shorter grain rice, which isn't what you want for a rice pudding. You desire a starchy rice. Any rice that would work well for risotto would work well for rice pudding. For the same reason you lot wouldn't normally make risotto with basmati or jasmine or chocolate-brown rice, you wouldn't normally brand rice pudding with it. Calrose, a brusk/medium grain rice, works well with this recipe considering it gets soft and glutinous when cooked.

• 2 1/ii cups (600 ml) whole milk

• ane/3 cup (66 g) uncooked short grain white rice (see Recipe Note)

• Pinch salt

• ane large egg

• 1/4 cup (50 one thousand) dark brownish saccharide, packed

• ane teaspoon vanilla extract

• one/4 teaspoon cinnamon

• 1/3 cup (40 g) raisins

1. Melt the rice in the milk:

   In a medium heavy-bottomed saucepan, bring the milk, rice, and table salt to a boil over high estrus. Reduce the heat to depression and simmer partially covered until the rice is tender, most 20-25 minutes. Stir ofttimes to prevent the rice from sticking to the bottom of the pan.

   Just Recipes / Michelle Becker

2. Mix the egg and carbohydrate, temper with the hot cooked rice:

   In a pocket-size mixing bowl, whisk together egg and brown saccharide until well mixed. Add together a half loving cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to contain.

   But Recipes / Michelle Becker

   Elise Bauer

3. Add together the egg mixture back to the pan:

   Add egg mixture back into the bucket of rice and milk. Reduce the rut to low and stir until thickened, or nearly 160°F (71°C).

   Just Recipes / Michelle Becker

   Exist conscientious not to take the mixture come to a eddy at this point or it will curdle. Remove from heat and stir in the vanilla, raisins, and cinnamon. The pudding volition thicken as information technology cools; when it is warm, information technology volition be a flake on the runny side.

   Serve warm or cold.

   Simply Recipes / Michelle Becker

   Simply Recipes / Michelle Becker

   Simple Tip!

   The rice pudding will thicken every bit it cools. When it'due south warm, information technology may seem a fleck loose. In one case chilled, it will be quite thick.

Nutrition Facts (per serving)
214	Calories
6g	Fatty
33g	Carbs
7g	Protein

Prove Full Nutrition Label Hide Total Nutrition Label

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Nutrition Facts
Servings: 3 to four
Amount per serving
Calories	214
% Daily Value*
Total Fat 6g	8%
Saturated Fat 3g	16%
Cholesterol 62mg	21%
Sodium 122mg	v%
Full Carbohydrate 33g	12%
Dietary Fiber 1g	ii%
Total Sugars 26g
Protein 7g
Vitamin C 0mg	ane%
Calcium 200mg	15%
Atomic number 26 1mg	4%
Potassium 320mg	7%
*The % Daily Value (DV) tells yous how much a food in a food serving contributes to a daily nutrition. two,000 calories a twenty-four hour period is used for general nutrition communication.

Nutrition information is calculated using an ingredient database and should exist considered an gauge. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Source: https://www.simplyrecipes.com/recipes/rice_pudding/

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