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!
Top Tip
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.
Recipe Card
The Perfect Rice Pudding
Ingredients
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.
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.
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