Nothing is better than enjoying spoonfuls of rice pudding at home when curled up close to a fire. It’s one of those satisfying holiday experiences, which is why I ultimately chose to make this traditional rice custard recipe for you all.
Rice custard made by me is incredibly creamy, magnificently sweet, and just the right amount of cinnamon-spiced. In essence, it’s a bowl of comfort! You could choose to add cranberries or other seasonal flavors instead of raisins to make this a special dessert for you, your friends, and your family. I also like to stir in raisins.
Rice pudding is a simple and delicious dish that’s a great dessert to serve on special occasions. It’s also easy to make at home and makes a great breakfast or snack on its own.
Rice pudding has a rich, creamy texture that you don’t get from any other kind of pudding. There are many different varieties, but the basic ingredients are rice, milk, and sugar. Many people add vanilla extract or other flavorings such as almond extract or cinnamon to their rice puddings.
Ingredients of Rice Pudding
- Milk: Whole milk or full-fat coconut milk is preferable for making this rice custard thick and creamy.
- Rice: Hello!I’m using the short-grain variety of rice arborio. But, if you only have long-grain rice on hand, you may also use that. See the notes below for further information on the appropriate sort of rice!
- Sweetener: You only need a small amount of maple syrup or honey to make it a sufficiently delicious treat.
- Enhancements to the flavour include ground cinnamon and vanilla extract, which add a warm and comforting touch for the wintertime. I’ve listed some additional flavour combinations below for you to try if you want to be a little more inventive.
This was expected since short-grain rice is inherently starchier and more likely to clump together while cooking. Just picture risotto made with arborio rice! I also use short-grain because of this.
How to make rice pudding
Rice puddings are easy to make, but they require several steps in preparation. First you must soak the rice overnight in water to remove the starch from it. Then you cook the drained rice with spices, butter and milk until it is thick and creamy. Finally you add more spices and sweeteners if desired before serving it warm with your choice of toppings such as brown sugar or crystallized
The custard is combined. Rice, milk, maple syrup, and salt should all be combined in a saucepan over the fire. Over medium heat, stir everything together and bring it to a simmer.
The pudding should thicken. For 25 to 30 minutes, turn the heat down to low, partially cover the pan with a lid, and let the pudding cook. To prevent the rice from sticking to the pan bottom, stir the rice frequently.
Add the flavour enhancers and stir.
Stir in the raisins, vanilla extract, and cinnamon after turning off the heat in the pan.
When it cools, the rice pudding will continue to thicken. Enjoy it straight from the cooker while it’s still warm if you want a thinner texture (or feel free to add a splash more milk). It’s also excellent chilled right out of the fridge because it’s so thick and creamy.
RICE PUDDING FLAVOR VARIATIONS
It’s up to you
Use rice custard as a base for a variety of additional toppings and flavours, much like you would overnight oats or muesli!
Add fresh fruits
Add fresh winter fruits like apples, pears, kiwis, or oranges to your custard as a garnish! They’ll provide a welcome contrast.
Mix in additional spices: In addition to cinnamon, you may also try nutmeg, allspice, ginger, cardamom, or pumpkin spice!
- Soak the rice: Soaking the rice in water for 30 minutes to an hour before cooking can help reduce the cooking time and result in a creamier texture.
- Use whole milk: Whole milk will result in a creamier and richer rice pudding compared to low-fat or skim milk.
- Use sweetened condensed milk: Adding a small amount of sweetened condensed milk can add sweetness and richness to the rice pudding.
- Stir in raisins or dried fruit: Adding raisins or other dried fruits such as apricots or cherries can add a chewy texture and sweetness to the rice pudding.
- Add a splash of rum or brandy: Adding a splash of rum or brandy can give the rice pudding a warm and comforting flavor.
Hope you will enjoy this recipe!
- 4 ½ cups whole milk or full-fat coconut milk
- ¾ cup short grain rice (see notes above)
- ¼ cup maple syrup or honey
- pinch kosher salt
- ½ cup raisins
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- In a large saucepan, stir together the milk, rice, maple syrup, and salt. Bring to a simmer over medium-high heat, while stirring frequently.
- Reduce the heat to low, partially cover with a lid, and continue cooking for 25 to 30 minutes, stirring often to prevent the rice from sticking to the bottom of the saucepan, until the rice is tender.
- Remove from the heat and stir in the raisins, vanilla, and cinnamon.
- Serve warm or cold. The pudding will be thinner while warm and continue to thicken as it cools.