Let Me Tell You About This Rice Pudding
Right, so Rice Pudding. This dish honestly takes me straight back to my nan’s tiny, steamy kitchen — always a bit of vanilla in the air, and the actual rice stuck to the bottom of her saucepan (which she’d cheerfully scrape and pretend was the best part). I can’t even count the number of times I’ve thrown it together, usually late at night when everyone’s already in pajamas and there’s not a chance we’re eating anything healthier. The most vivid memory: I accidentally grabbed salt instead of sugar once and wow, that was a very polite family taste test!
Anyway, you don’t need a fancy chef’s hat for this one. Maybe just a cozy jumper and an appetite for nostalgia.
Why You’ll Love This Stuff (Or Why I Keep Making It)
I whip up rice pudding when it’s raining outside (or when I need to use up the bottom of a milk carton, if we’re being real). My kids lose their minds for it— which is wild, given their aversion to anything remotely “mushy.” I also just love how it makes the house smell. Plus, unlike certain other puddings that demand eggs or fancy gear (I’m looking at you, crème brûlée), this one’s mega forgiving. Burnt the bottom a bit? Just call it “toasty.” Oh, I usually get impatient by step 4 but, I promise, it’s worth waiting until it’s nice and thick.
Here’s What You Need (Substitutions Welcome!)
- 3/4 cup (about 150g) short grain white rice (sometimes I use jasmine if that’s all I’ve got — texture’s a tad different, but totally edible)
- 4 cups (around 1L) whole milk (skim’s fine in a pinch, but it’s not as creamy)
- 1/2 cup regular sugar (brown sugar works, sort of — gives it a deeper flavor, but my kids roll their eyes at the color)
- 1 tsp vanilla extract (or a whole vanilla pod, which my gran always insisted on — honestly, extract is easier and works just fine)
- Pinch of salt (not a heaping one, trust me)
- Optional: handful of raisins (some weeks I chuck in sultanas or even chopped apricots, whatever’s lingerin’ in the pantry)
- Cinnamon or nutmeg (optional, for sprinkling on top if you’re feelin’ fancy)
So, How to Do It (With a Few Home Cook Quirks)
- Get your rice and about 2 cups of milk into a medium-sized saucepan (non-stick is helpful but don’t lose sleep over it). Give it a good stir.
- Heat on a lowish flame; don’t wander off for long — milk loves to boil over at exactly the wrong second. Bring almost to a boil, then turn it right down. Stir, occasionally. Or constantly, if you like to live on the edge.
- After about 10-15 min, add the rest of your milk a cup at a time, letting it absorb between additions. This makes it super creamy, and yes — this is where I usually sneak a spoonful. It’ll look kind of soupy at first, but it thickens up.
- Once the rice is nearly tender (taste it — it should be soft but not mush; sometimes it takes 30-40 minutes), stir in your sugar, vanilla, pinch of salt, and any raisins or bits you want. If you forgot to soak raisins (I always do), just chuck ’em in and let them plump in the pudding.
- Let it cook until it’s creamy and slightly thick (it thickens even more as it cools). Take it off the heat, pour into a bowl or several little ramekins if you’re feeling posh. Dust cinnamon or nutmeg on top. Or, honestly, skip it — sometimes we’re out of both and no one cares.
Notes From Many, Many Bowls of Rice Pudding
- If you use long grain rice, it works, but the texture is… a bit off; kind of like risotto gone rogue.
- I once tried to double the sugar and, oops, it was a gooey mess. So, less is more here.
- Actually, letting it cool a bit before serving makes it even thicker and I think it tastes better, but the kids rarely wait.
Experiments and Variations (Some Hits, a Miss or Two)
- Swapped half the milk for coconut milk. Not bad! Kind of a tropical twist, and great with a little lime zest.
- Added some orange peel once — surprisingly tasty, not traditional at all.
- Tried to make a vegan version with oat milk and maple syrup. The texture didn’t quite work (I’ll try soy milk next time). If you want awesome vegan pudding, here’s a link that seems solid.
Grab This Equipment (Or Improvise!)
- Medium saucepan (non-stick is handy, but I’ve done it in a battered old pot and survived)
- Wooden spoon (for stirring, and I swear the flavor’s better — not really, just a habit!)
- Measuring jug, or just a big mug you know the size of — no one’s checking
If you don’t have a wooden spoon, whatever, use a big fork (actually, not ideal, but it does the trick in a pinch).
How to Store It (Truth? You Might Not Need To)
Rice pudding does best covered in the fridge, in a container (or just left in the pot and wrapped in cling film, who are we kidding). Stays good for about 2-3 days, though honestly, in my house it never lasts that long. If it goes a bit stiff, just splash a little milk in and warm it gently. Here’s a useful guide if you want pudding science.
How We Serve It (And a Brief Tangent)
Sometimes I top it with extra cinnamon (my daughter calls it “dinosaur dust”), or we add a blob of jam — my nan swore by strawberry, but I’ll be honest, I think raspberry is even better. Once or twice, I’ve served it cold for breakfast the next day (don’t judge). Also, speaking of jam, that reminds me — have you ever tried making your own? I tried plum jam last summer, nearly glued my saucepan to the hob, but it was tasty. Anyway…
Pro Tips, aka Learning from My Mishaps
- If you rush the simmering and crank up the heat, you’ll probably end up with burned bits. I did that once… the smoky flavor is hard to sell to kids.
- Keep a close eye near the end; the difference between creamy and cement happens quick.
- Actually, I find it works better if you don’t stir constantly in the beginning, even though every old recipe says to.
Common Rice Pudding Questions (That I’ve Actually Heard)
- Can I use brown rice? Sure, but let’s just say it takes ages. Like, forever. If you want more fiber, you can try it, but expect a different pudding — not worse, just… rustic.
- Can I double this recipe? Oh definitely, but you need a bigger pot (ask me how I know — overflowed that one in the autumn, what a mess). Take it slow, stir well, and don’t rush the milk.
- Why is my pudding too runny? Give it time — it thickens as it cools. Or just stick it in the fridge overnight, it’s magic.
- Mine’s too thick! Easy fix — a splash of milk, warm it up, good as new.
- Is there a way to make it richer? Oh, for sure! I sometimes use half cream, half milk — though the calories, oof.
- What if I don’t have vanilla? Skip it, it’ll still taste right, but a little lemon zest jazzes it up. Or just leave unflavored, like my uncle does (he’s a purist, apparently).
Hope you enjoy making this as much as I do — and don’t stress if yours isn’t picture-perfect. That’s half the fun. If you want to geek out about the history of rice pudding, check this fascinating piece — people all over the world have their own riff, and I love that. Cheers!
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 3 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, plus more for garnish
- 1/2 cup raisins (optional)
Instructions
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1In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the rice is tender, about 15 minutes.
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2Add the milk, sugar, and salt to the cooked rice. Stir to combine.
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3Cook uncovered over medium heat, stirring frequently, until the mixture becomes thick and creamy, about 20-25 minutes.
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4Stir in the vanilla extract, ground cinnamon, and raisins (if using). Remove from heat.
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5Serve warm or chilled, garnished with additional cinnamon if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
275 caloriescal
Protein:
7 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
49 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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