Making rice pudding is an excellent way to reuse what is left over. Served hot it is a perfect dessert to warm up and pamper yourself on cold winter evenings, while in the cold version it is great for cooling off on hot summer days. The ways to prepare it are innumerable, from the simplest recipes that do not contemplate the egg to the more dated ones that saw it similar to a custard. You can also try using coconut milk to give it an exotic touch. Whatever recipe you intend to follow, you will certainly end up getting something truly delicious!
Ingrediants
Classic Rice Pudding
- 375 g of cooked rice, preferably medium grain
- ¼ teaspoon of salt
- 950 ml of whole milk
- 115 g of sugar
- Half a teaspoon of vanilla extract
- 1 pinch of cinnamon (optional)
Doses for 2-6 servings
Ancient Rice Pudding
- 375 g of cooked rice, preferably medium grain
- 6 eggs
- 700 ml of milk
- 225 of sugar
- 1 teaspoon of vanilla extract
- Half a teaspoon of salt
- 150 g raisins (optional)
Doses for 6-8 servings
Coconut Rice Pudding
- 375 g of cooked rice, preferably medium grain
- 700 ml of coconut milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of cardamom
- 30 g grated coconut, unsweetened (optional)
- 3 large eggs
- 170 g of sugar
Doses for 6-8 servings
Steps
Method 1 of 3: Make Classic Rice Pudding
Step 1. Pour 375g of cooked rice into a saucepan
You can use leftovers from the night before or you can cook it just before you start making the pudding. In this second case, do the following:
- Pour 240 ml of water and 115 g of rice (preferably medium grain) into the saucepan;
- Bring the water to a boil by heating it over medium-high heat;
- Cover the pot, then lower the heat;
- Let the rice simmer over low heat for 15 minutes;
- Once cooked, crumble it with a fork, then leave it in the pot.
Step 2. Add the milk and sugar
Remember to scrape the bottom of the pot, especially if you have freshly prepared the rice. Doing so serves to detach any grains that have remained attached to the bottom.
Step 3. Cook the rice, uncovered, for about 30-40 minutes using medium heat
Stir frequently to prevent it from sticking to the bottom of the pot and risking burning. The rice pudding is ready when it takes on a thick consistency, similar to that of classic pudding.
Step 4. Remove the pot from the heat, then add the vanilla extract
Stir patiently to distribute it evenly. Again, remember to scrape the bottom of the pot often as the rice tends to stick.
Step 5. Transfer the pudding to individual bowls using a spoon, then add some color with a sprinkle of cinnamon
You can prepare individual portions using a large spoon or ladle. Adding cinnamon is optional only; if you prefer, you can try replacing it with cocoa.
Step 6. Let the pudding cool for a few minutes before serving
However, remember that it should be eaten still hot. If, on the other hand, you prefer to enjoy it cold, wait for it to reach room temperature, then put it in the refrigerator for the desired time.
If you have decided to eat it cold, cover the cups with cling film before putting them in the refrigerator. You must be careful to make the film adhere directly to the pudding. Doing so is to prevent the formation of a thin dry "skin" on the surface. Remove the foil carefully before serving
Method 2 of 3: Make Ancient Rice Pudding
Step 1. Preheat the oven to 175 ° C
While you wait for it to heat up, butter a baking dish of the appropriate size (2-liter capacity).
Step 2. In order to get started, you need to have 375g of cooked rice available
You can use leftovers from the night before or you can cook it just before you start making the pudding. In the latter case, you need about 115g of rice (preferably medium-grained) and 240ml of water. Proceed as follows:
- Pour the 240 ml of water and 115 g of rice into the pot;
- Bring the water to a boil by heating it over medium-high heat;
- Cover the pot, then lower the heat;
- Let the rice simmer over low heat for 15 minutes;
- Once cooked, crumble it with a fork, then leave it in the pot.
Step 3. Beat the eggs in the buttered dish
Break them directly into it, then mix them with a whisk until the yolks and whites seem completely blended.
Step 4. Incorporate the milk, sugar, vanilla extract and salt
Continue to mix with the whisk until the mixture is uniform. Make sure there are no intact egg parts separated from the rest of the ingredients.
Step 5. Now add the rice and raisins if desired
Incorporate them into the egg mixture using a spatula. Don't worry if the consistency of the recipe is not yet what you expect from the final result; the rice will absorb excess liquids during cooking. Grandmothers used to add raisins as well, but it is not mandatory; the most important thing is that you like the rice pudding.
If you want to impress your guests further, you can soak the raisins for an hour in some bourbon or whiskey before adding it to the pudding
Step 6. Place the pan on a high-sided baking sheet, then pour some water into the bottom of the pan, about two and a half centimeters
Step 7. Cook the rice pudding for 1 hour and 15 minutes, making sure to mix it every half hour
Place the largest pan in the oven carefully so as not to risk spilling the contents. Let the rice pudding cook for 75 minutes. Every 30 minutes, you will need to open the oven door to mix the pudding.
Step 8. Let the pudding cool for a few minutes before serving
However, remember that it should be eaten while it is still hot. If, on the other hand, you prefer to enjoy it cold, wait for it to reach room temperature, then put it in the refrigerator for the desired time. Cover the cups with cling film before placing them in the refrigerator to prevent a thin, dry "skin" from forming on the surface of the pudding. You must be careful to make the film adhere directly to the pudding. Remove the foil carefully before serving.
Method 3 of 3: Make Coconut Rice Pudding
Step 1. Preheat the oven to 175 ° C
While you wait for it to heat up, lightly butter a suitably sized baking dish (2-liter capacity) so that it is ready when you need it.
Step 2. In order to get started, you need to have 375g of cooked rice available
You can use leftovers from the night before or you can cook it just before you start making the pudding. In this second case, do the following:
- Pour 240 ml of water and 115 g of rice (preferably medium grain) into the saucepan;
- Bring the water to a boil by heating it over medium-high heat;
- Cover the pot, then lower the heat;
- Let the rice simmer over low heat for 15 minutes;
- Once cooked, crumble it with a fork, then leave it in the pot.
Step 3. Beat the eggs with the coconut milk in the buttered dish
Break them straight into it, then add the coconut milk. Mix the two ingredients with a whisk until they seem completely blended. Make sure there are no intact egg parts.
Step 4. Incorporate the vanilla extract, cardamom and sugar
If you want to give an even more exotic texture and taste to the recipe, add 30 g of grated coconut as well.
Step 5. Incorporate the rice as well, stirring with a spatula
Don't worry if the mixture still feels mushy at this point; the rice will be able to absorb excess liquids during cooking and the eggs will give the pudding a consistency similar to that of custard.
Step 6. Now place the pan on a high-sided baking sheet, then pour some water into the bottom of the pan
Add about two and a half centimeters.
Step 7. Bake the pudding in the oven for about 50 minutes, not forgetting to stir after the first half hour
Carefully place the largest pan in the oven, with the water and the pan inside, then let the pudding cook for the first thirty minutes. At that point, open the oven door to mix the ingredients. Complete the cooking for another twenty minutes; the pudding is ready when it reaches a thick and inviting consistency.
Step 8. Let it cool for a few minutes before serving
Coconut rice pudding is great both hot and cold. In the second case, wait for it to reach room temperature before placing it in the refrigerator for the desired time. Cover the cups with cling film to prevent a thin, dry "skin" from forming on the surface of the pudding. You must be careful to make the film adhere directly to the pudding. Remove the foil carefully before serving.
Step 9. Finished
Advice
- Remember that it is better to use medium-grain rice rather than one with long, thin grains. In long-grained varieties, the rice grains do not stick to each other, a substantial feature in a pudding.
- There is a version of the typical recipe of Swedish cuisine which involves whipping 180 ml of cream to be gently incorporated into the already cold pudding.
- Making rice pudding is a really great way to reuse leftover boiled rice from the day before.
- Rice pudding is a gluten-free dessert.
- You can serve the rice pudding cold, hot, but also at room temperature; it will still be great.
- Cover any leftovers with plastic wrap, then store them in the refrigerator. You will need to eat them within five days.
