Emilie Meyer
Rice pudding is a creamy, sweet, and comforting dessert that is easy to make and highly customizable. It is made by cooking rice in milk, with added sugar, salt, and flavorings such as vanilla, cinnamon, or nutmeg. The pudding can be made on the stovetop in a pan, eliminating the need for oven baking, which can be time-consuming and energy-intensive. Using a saucepan, you can create a creamy and delicious rice pudding with basic ingredients that you likely already have on hand, such as rice, milk, sugar, and flavorings of your choice. This simple dessert is a comforting treat that can be tailored to your taste preferences and is sure to be a favorite among family and friends.
| Characteristics | Values |
|---|---|
| Cookware | Pan/saucepan |
| Cooking method | Simmering/boiling |
| Ingredients | Rice, milk, sugar, salt, cinnamon, nutmeg, raisins, butter, vanilla, eggs |
| Rice type | Short-grain, long-grain, white rice, cooked rice |
| Milk type | Whole milk, almond milk, oat milk, coconut milk, lactose-free milk |
| Sweeteners | Sugar, honey |
| Customisations | Cinnamon, nutmeg, cardamom, vanilla, raisins, cranberries, pistachios, persimmon, orange blossom water, rum, star anise |
| Storage | Refrigerate in an airtight container for 3-4 days, freeze for up to 2-3 months |
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What You'll Learn
Rice pudding ingredients
Rice pudding is a creamy mixture of rice and milk, cooked until thick and soft. It can be made in a pan on the stove and can be sweet or savoury.
The key ingredients for rice pudding are:
Rice
The type of rice you use will depend on the texture you want. For a softer, stickier pudding, use short-grain or medium-grain rice, such as Calrose. This rice has a higher starch content, which will help thicken the pudding and make it creamier. Longer-grain rice, such as Basmati, holds its shape better, but is not usually used for rice pudding. You can use white or brown rice, but brown rice will take longer to cook and may need more liquid.
Milk
Any kind of milk will work, but the higher the fat percentage, the creamier the pudding. You can also use non-dairy milk, such as cashew, oat, or coconut milk, but this may affect the flavour and texture. The amount of milk you use will depend on the recipe and the type of rice you are using. A higher ratio of milk to rice will give you a thicker pudding.
Sugar
Sugar is added to sweeten the pudding. You can use white sugar or brown sugar, and adjust the amount to your taste.
Salt
A small amount of salt is added to enhance the flavour of the other ingredients. It will not make the pudding taste salty.
Vanilla
Vanilla can be added to infuse the pudding with flavour. You can use vanilla bean paste, half a vanilla bean, or vanilla extract.
Egg
An egg can be added to thicken the pudding.
You can also add raisins, cinnamon, nutmeg, or other ingredients to customise the pudding to your taste.
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Cooking rice pudding
Rice pudding is a simple, creamy, and comforting dessert. It can be made on a stovetop in a fraction of the time it takes to cook in the oven, and with just a few basic ingredients. Here is a guide to making delicious rice pudding in a pan.
Firstly, gather your ingredients. Rice pudding is made from rice, milk, sugar, and salt. For the rice, you can use uncooked long-grain or short-grain white rice, or cooked rice. If you want to use brown rice, be aware that it will take longer to cook and may need more liquid. For the milk, any kind will work, but the higher the fat content, the creamier the pudding will be. You can also use non-dairy milk, such as oat milk, cashew milk, or coconut milk. For the sweetener, white granulated sugar is commonly used, but you can experiment with brown sugar or liquid sweeteners.
Now, for the method. Place one cup of uncooked rice or 1.5 cups of cooked rice in a large saucepan. Add the milk—use four cups for uncooked rice and three cups for cooked rice. Add a pinch of salt to enhance the flavour. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently to prevent the rice from sticking to the pan. Reduce the heat and continue to simmer uncovered for around 20 minutes, or until the rice is tender and the mixture has thickened.
At this point, you can stir in an egg to bind the mixture and make it richer. Whisk the egg with a little milk in a separate bowl first, then slowly add some of the hot rice mixture—this will prevent the egg from scrambling. Add the egg mixture to the pan, along with raisins, butter, and vanilla. Cook for a further two minutes, then remove from the heat. The pudding will thicken as it cools.
You can serve the rice pudding warm, with a sprinkle of cinnamon or nutmeg, or chill it and serve it cold. It will keep in an airtight container in the refrigerator for up to four days and can also be frozen.
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Rice pudding consistency
Rice pudding is a creamy mixture of rice and milk, cooked until it reaches a thick and soft consistency. The pudding is ready when it has a porridge-like consistency. It should not be overcooked, as this will result in a solid, rather than creamy, texture once cooled. The pudding will continue to thicken as it cools, so it is important to remove it from the heat when it is still a little more liquid than desired.
The type of rice used will impact the consistency of the pudding. Short-grain rice has a higher starch content, which helps to thicken the pudding and make it creamier. Longer-grain rice holds its shape better, so it is not ideal for rice pudding as it does not create the desired soft and sticky texture. Basmati and jasmine rice are long-grain varieties, while Calrose is a short/medium-grain option. Arborio rice, a variety used for risotto, is also recommended for rice pudding as its plump grains cook well in milk.
The ratio of milk to rice is crucial for achieving the right consistency. A higher ratio of milk is needed for a thicker pudding. Whole milk or full-fat milk will result in a creamier pudding, but lower-fat options can also be used. The addition of heavy whipping cream will also contribute to a creamier flavour and thicker consistency.
The cooking time and temperature will also affect the consistency of the rice pudding. It should be cooked over medium to medium-high heat, stirring frequently to prevent sticking, until the rice is tender and the mixture has thickened. This usually takes around 20 to 25 minutes, but it may need longer to reach the desired consistency. The pudding can be frozen or stored in the fridge for up to three days and reheated when needed.
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Rice pudding toppings
Rice pudding is a versatile dessert that can be customised with various toppings. Here are some ideas to elevate your rice pudding:
Cinnamon Walnut
For a classic and comforting option, sprinkle on some ground cinnamon and chopped walnuts. Cinnamon is a popular choice for rice pudding, adding a subtle warmth and sweetness. The walnuts provide a nice crunch and extra depth of flavour.
Dried Fruits
Dried fruits such as raisins, cranberries, apricots, and candied ginger can add a chewy texture and a burst of sweetness to your pudding. Soaking the raisins in dark rum, as suggested by one home cook, can also offer an intriguing twist.
Chocolate
For chocolate lovers, consider sprinkling shaved dark chocolate over your pudding. Alternatively, you can infuse your pudding with chocolate by mixing in chocolate chips or hazelnut spread.
Nuts
A variety of nuts can be used as toppings, including walnuts, pecans, filberts, and almonds. Toasting the nuts can add a nice crunchy texture and enhance their flavour.
Fresh Fruits
Fresh fruits like strawberries, mangoes, and raspberries can be a refreshing and colourful addition to your pudding. Macerated strawberries or a raspberry sauce can provide a delightful sweetness, while mango slices paired with sesame seeds offer a tropical twist.
Creative Combinations
Get creative with unique combinations like pistachios and edible dried rose petals for a Levantine-inspired twist, or persimmon and orange blossom water for a fragrant and refreshing take on rice pudding.
Feel free to experiment with different toppings and create your own signature rice pudding!
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Storing rice pudding
Rice pudding can be stored in the fridge for 3 to 5 days. To keep it fresh, it should be stored in an airtight container. Before placing it in the fridge, the pudding should be cooled to room temperature to stop bacteria from growing. It can also be frozen to extend its shelf life. To freeze rice pudding, it should be portioned into single servings and placed in freezer-safe, airtight containers or heavy-duty freezer bags. It can be stored in the freezer for up to three months. When reheating, it should be heated until piping hot, either on the stove or in the microwave.
When reheating rice pudding, it is important to be gentle to keep it creamy and avoid drying it out. To reheat in the microwave, cover the pudding with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through. To reheat on the stove, add a splash of milk or water to keep it creamy and heat on low-medium, stirring often. It can also be reheated in the oven at 350°F (175°C) for 15-20 minutes, covered with aluminum foil to prevent the top from drying out.
Rice pudding cake, which is made with egg yolks and whisked egg whites, should be refrigerated within 2 hours of baking and eaten within 3 days. It is generally not recommended to freeze this type of rice pudding due to the risk associated with handling rice and eggs.
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Frequently asked questions
Yes, rice pudding can be cooked in a pan on a stovetop.
The basic ingredients needed are rice, milk, sugar, and salt. You can also add vanilla, cinnamon, nutmeg, raisins, or other spices.
Longer grain rice holds its shape better, but shorter grain rice is usually preferred for rice pudding as it becomes soft and sticky when cooked. Any rice that is suitable for risotto will work well for rice pudding. Short-grain or long-grain white rice is commonly used, but brown rice can also be used.
Any type of milk will work, but the higher the fat percentage, the creamier the results. Whole milk, semi-skimmed milk, skimmed milk, oat milk, coconut milk, and cashew milk are all popular choices.
Rice pudding can be stored in an airtight container in the refrigerator for up to three to four days. It can also be frozen for up to two to three months.
