Rice Pudding Made Easy – The Best Way to Make this Ultimate Comfort Food

Rice Pudding is a traditional dessert in many countries, which is not surprising as you can make it in so many different ways. Even though you can buy ready-made rice pudding at the grocery store nothing will ever beat the homemade kind in terms of taste and texture. Fresh, warm and creamy topped with a sprinkle of cinnamon just makes it the ultimate comfort food. The milk can be replaced with a plant-based milk to make it vegan. There is no excuse not try this recipe except for a deep dislike for rice pudding, apparently that is a thing.

So, there was no post last week as it has been a rather uninspired fortnight in terms of food, and many other things. There was just a lot of same old, same old during the week. An impromptu visit by my niece was also not the occasion to experiment with food. She likes beige food that can be drowned in ketchup or come with a bland tomato sauce. So pasta with tomato sauce was it. I’d love for her to eat vegetables, but that’s a fight I’m not going to win on a random Saturday. Luckily she does not have much of a sweet tooth unlike me. She does not even like Nutella. I thought all kids loved Nutella. She doesn’t like a lot of things most kids love such as cheese (unless it is on pizza which is totally different to other cheese I guess?) or even pancakes. She would never even try this rice pudding because it would involve trying something new with an open mind.Anyway, I really like rice pudding but I don’t make it very often. It’s not the healthiest thing in the world, just carbs and dairy, but it was one of those days when it was needed. I think it is the ultimate comfort food, especially when eaten hot with a sprinkle of cinnamon. It is creamy, sweet and simple. Although rice pudding is quite easy to make there are some things to consider. Some people promise you shortcuts with leftover rice from your last curry, but it will never be as good as properly cooked rice pudding. Trust me, I tried those and it is not the same. It just takes some time, effort and patience to make a good rice pudding but it is well worth it. You can eat it freshly made or as a cold dessert later, just keep a few tips in mind. Rice keeps absorbing liquid after it has been cooked, so if you make the pudding too dry it will turn really dense. The rice will also be a little harder, but it will soften up when you reheat it in the microwave. Cold rice pudding is not as sweet, so sweeten it a little more when wanting to eat it cold. There is no way you will fail when using the recipe below because I know the trial and error that is making rice pudding. I haven’t lost a pot to rice pudding in years. A moment in silence for all the pots that have been lost in the process.

Rice Pudding

Ingredients:
• ½ – 1 l milk (low-fat, whole fat or plant-based milk to make it vegan or dairy free)
• 125 gr round-grain rice
• Sweetener (sugar, stevia, condensed milk, whatever you like)
• 1 pinch of salt
• 1 tsp vanilla extract (optional)
• Toppings (dessert sauces, fruit purees, rum raisins, chopped nuts, cinnamon)Instructions:
1. Bring half the milk to a boil in a large pot, keeping a close eye on it to make sure that it won’t boil over.
2. Reduce the heat to low and add the rice. Stir everything and let the rice soak for about 30-35 minutes. Stir the rice frequently to make sure it doesn’t stick to the bottom of the pot or burn. Keep adding milk when the liquid starts running low until the rice is cooked and it has reached the desired consistency. It should be creamy, not runny or too dense.
3. When the rice is cooked sweeten and flavour it according to taste (keep in mind that tips above) and personal preference.
4. Fill the rice pudding with into bowls to serve now or chilled later. Top it with whatever you like.

3 thoughts on “Rice Pudding Made Easy – The Best Way to Make this Ultimate Comfort Food

  1. I make this recipe sometimes! I tried flavour it with anything: vanilla, cinnamon, coffee, spices, fruit pieces and so on 🙂 Yours looks quite tasty!

    Federica | bitsoflifestyle.wordpress.com

    Like

    1. Thank you very much. Cinnamon seems to be the Spanish classic, so it is my go-to. It is a super versatile recipe. Replacing the milk with coconut cream and adding some dessicated coconut and condensed milk is also very tasty. I don’t need another way to consume coffee but that idea sounds extremely good, so I will have to try that. How could you do this to me😜! Have a great day.

      Liked by 1 person

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