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.

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.

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.

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.

Arroz con leche (rice with milk) is the Spanish and American type of rice pudding. Leftover rice is often used, especially in restaurants.

While we've mentioned before that this dessert gets its perfectly creamy texture from the starch that is released when the grains are cooking, we do suggest a rinse for this recipe in order 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.

It's what gives risotto a desirable al dente texture, but we found it unwelcome in pudding. For pudding with a creamy texture boasting rice with a pleasant, mild chew, long-grain rice is still the best choice.

Although this dish is most commonly made using long grain White Rice (some would even use Thai Jasmine Rice, many would argue that, to achieve a balance between consistency and flavor, aromatic Basmati Rice should be used as it contains starch.

Why is my rice pudding mushy? ›

I don't recommend any other type of short-grain or quick-cooking rice for rice pudding, as it tends to result in a mushy pudding with this long-simmering recipe. Milk – Whole, full-fat 3.5% b.f. milk is best for rice pudding. You can use 2%, if that's all you have, though the resulting pudding won't be quite as creamy.

Boiling is a sure way to curdle milk. It's not just boiling. Heating milk too quickly, even if it never comes to a boil, can also curdle it. To prevent the dairy from curdling, heat the milk gently over medium-low heat.

Don't cover when it's still hot

Do not cover when the pudding is still hot, but should be covered when the pudding has cooled. This is to avoid the presence of steam which makes the pudding runny.

Milk, Eggs, Rice, Sugar. If our ingredients got any more simple, that would be simply absurd.

Although this dish is most commonly made using long grain White Rice (some would even use Thai Jasmine Rice, many would argue that, to achieve a balance between consistency and flavor, aromatic Basmati Rice should be used as it contains starch.

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.

Pilaf rices: pilafs, like pilaus, pulaos and similar, should be made only with long-grain rices; basmati is always a very good choice. Pudding rice: short fat grains that plump and hold together with long cooking but are unctuous rather than sticky.