Sometimes we forget about the easy recipes. This is one of those. Easy, comforting and yummy. It’s also a great way to use up leftover cooked rice (white or soaked brown) or even uncooked rice.
This recipe is versatile. You can eat it for breakfast or as a lightly sweetened dessert! It is very filling and will satisfy even the hungriest teenager.
Tips for making Rice Pudding
- If you make this with uncooked rice, consider using white organic rice since unsoaked brown rice has phytic acid and other antinutrients.
- If you’re using very dry leftover rice you may want to use an extra half cup of milk or cream to make the pudding even more creamy.
- Be sure to use a heavy bottomed pan such as enameled cast iron, or even a double boiler.
Rice Pudding
Rating: 4 forks (key)
Difficulty:
Easy
Equipment:
Ingredients:
- 2 cups cooked white or soaked brown rice (or one cup uncooked white rice – see note above)
- 3 cups milk, or milk/cream mixture, or even coconut milk
- 1/2 cup grade B maple syrup (or 1/4 cup raw honey) (See Resources)
- 1 teaspoon vanilla extract (See Resources)
- 1/4 teaspoon celtic sea salt (See Resources)
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- 1/4 – 1/2 cups raisins (optional)
Preparation:
In a heavy bottom saucepan, combine choice of rice, milk/cream, salt and sweetener. While stirring frequently, bring to a boil, then reduce heat so the mixture simmers. Simmer for 30-45 minutes until all of the liquid is absorbed by the rice, stirring frequently. Take the rice off of the heat and stir in vanilla, optional spices and optional raisins.
Can be eaten hot or cold.
Photos courtesy of randomduck on Flickr
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{ 9 comments… read them below or add one }
Made this for my hubby tonight (we both adore rice pudding but I had never tried it before). He expressed his appreciation quite nicely
Yum! I love rice pudding. I was at an indian restaurant a couple months ago and we ordered kheer, a rice pudding with condensed milk. Traditionally the pudding is made with just a little rice in a lot of milk (like quarter cup to 5 cups of milk) and cooked down until the milk is very condensed. Many people today make it with canned condensed milk but I tried it at home with a mix of cream and coconut milk and it was delicious. It is spiced with cardamom and saffron, and often topped with pistachios. So, so, so delicious
I put a couple of egg yolks in rice pudding (otherwise, my recipe is just the same). It’s one of my sneaky ways of getting my egg-hating children to eat eggs.
Ooooh what a good idea!!! What happens, does it “scramble” up in the pudding?
you’d probably want to ‘temper’ the egg yolks by putting in a small amount of the hot milk in them separately so they won’t scramble. I would add the egg yolks to the dish after taking it off of the heat to try and preserve as many of the yolk enzymes as possible. Yummy idea!
Very excited to try this Kim! My mom was a rice pudding expert…and made some that baked in the oven. I never ate rice pudding cold because it never lasted long enough to get to the frig! YUM!
The egg yolks would just make it more custardy.
OK, I tried to make rice pudding with coconut milk one time by cooking the raw rice in the canned coconut milk. The rice would not cook. I had to keep adding water, waiting for it to cook off, then wait add more water, etc. Took forever. Any explanation?
I am not sure on this one I hope someone will chime in. I’ve only made it with milk, and lately I have been using leftover cooked rice since it’s so easy. Have you tried it with cooked rice?
The coconut milk has an unusual consistency, I almost think that it’s molecular structure is “bigger” than that of milk so it doesn’t pennetrate the rice. I had the same experience, it works so much better with cooked rice.