The Perfect Rice Pudding

Making the perfect rice pudding yourself isn't difficult at all. This recipe makes grandma's rice pudding super creamy and delicious. Soul food deluxe!

Hey all!

Creamy, sweet, excellent - rice pudding always tastes. Whether as a small dessert, satisfying dessert or small snack: Grandma's rice pudding or rice porridge is easy! I'll tell you the classic rice pudding basic recipe with lots of tips and tricks in this post.

Taste and Occasion

A bowl packed with a good portion of cinnamon sugar, fruit puree or compote is an absolute soul-pleaser! Basically, making rice pudding yourself is easy. At least, if you follow a few points. Otherwise, you might have one of the typical problems: The rice burns, remains liquid or becomes too solid. No one needs this, of course.

The right consistency of the dessert is just everything. Like with panna cotta. The characteristic feature is that the rice is creamy and soft, but the grains still have a bite. So it's a bit like a good risotto.

Ingredients

For rice pudding in the basic version, you need only three ingredients: rice, milk, and sweetener (usually in the form of sugar). Everything else like vanilla, a pinch of salt and whipped cream, is optional to refine. The finished rice porridge tastes warm and cold, pure or with fruit, as a casserole or pie filling.

The best rice for rice pudding is round grain rice (arborio), which is usually sold under the rather unique 😉 name rice pudding. Can you also make rice pudding with regular rice? It depends on what you mean by "regular". Basmati and Co. are not suitable. In a pinch, risotto rice or sushi rice are suitable substitutes. The classic rice pudding ratio is 4:1, i.e. 250 grams of rice to one liter of milk. This is enough for about four servings.

How to make the Perfect Rice Pudding

Let's start with this easy recipe: Boil the milk with sugar and salt in a pot. Then slit the vanilla pod and scrape out the pulp. Add the pulp and the scraped-out pod to the milk. Add the rice, bring to the boil again briefly and then simmer over low (!) heat in an open pot for about 25-35 minutes. During this time, stir about 2 to 3 times. Remove from heat once the rice is creamy but still slightly firm to the bite. Now remove the vanilla bean. Allow rice to swell for another 5-10 minutes if necessary. In the end, sprinkle with cinnamon sugar. Enjoy!

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You see, the dessert is straightforward. Nevertheless, here are some tips on typical difficulties: The rice pudding is too liquid? Then leave it on the stovetop for a while and perhaps boil it again briefly while stirring. The same applies if the rice isn't yet cooked after half an hour. On the other hand, add a little liquid if the rice porridge is too firm. Is your rice pudding burning? This may be because you cooked the rice at too high a heat, left it on the stove too long, or used too little milk.

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The Perfect Rice Pudding

Popular soul food for young and old alike, Grandma's rice pudding always hits the spot. And with this easy basic rice pudding recipe, the creamy dessert is guaranteed to succeed!

Prep Time5 mins

Baking Time30 mins

Servings: 4

Calories: 520kcal

Ingredients

1x2x3x

For the rice pudding

• 1 liter (4 ⅓ cups) milk
• 3 tablespoons sugar
• 1 pinch salt
• 1 piece vanilla pod
• 250 grams (1 ½ cups) rice pudding

For sprinkling

• 3 tablespoons sugar
• 1 ½ teaspoon cinnamon
• 100 milliliters (7 tablespoons) whipped cream, to fold in, optional

Instructions

• Boil the milk with sugar and salt in a pot. Slit the vanilla pod and scrape out the pulp. Add the pulp and the scraped-out pod to the milk. Add the rice, bring to the boil again briefly and then simmer over low (!) heat in an open pot for about 25-35 minutes.
• During this time, stir about 2 to 3 times. Remove from heat once the rice is creamy but still slightly firm to the bite. Remove the vanilla bean. Allow rice to swell for another 5-10 minutes if necessary. Sprinkle with cinnamon sugar.

Notes

• You can fold 100 grams of stiffly whipped cream into the finished rice pudding if you like. This makes the rice pudding incredibly creamy and fluffy.
• The rice pudding tastes good warm and cold.
• The rice pudding goes well with apple sauce, plum sauce and stewed fruit.

 

You want to replace ingredients? Here you find tips for baking ingredient substitutions!

Variations

There are also variations, such as rice pudding with vanilla or egg. But the classic is rather puristic. A good portion of cinnamon sugar on top - and enjoy! After we had harvested kilos of plums and mirabelles in Grandma's garden, we eat currently usually plum jam with it 😉

For variety, you can also vary the easy rice pudding recipe. You want vegan rice pudding? Take vegetable drinks such as rice milk or oat milk. For rice pudding without sugar, which is especially suitable for babies, simply use a small amount of rice syrup or serve the porridge completely unsweetened with fruit puree. The dessert tastes incredibly delicious if you fold in some stiffly whipped cream.

Nutrition