Rice Pudding – Get ready to embark on a culinary journey with our mouthwatering recipe for the Best Rice Pudding Ever! This delectable dessert will transport you to a world of creamy indulgence, where tender rice grains mingle with rich, velvety custard. What sets this recipe apart is the perfect balance of flavors and the secret techniques that ensure a luscious texture every time. Prepare to be captivated by the heavenly aroma and irresistible taste of this classic treat.
Let me share with you a heartwarming story about how this rice pudding recipe has become a beloved staple in my little family. Every time I make this dessert, the entire house fills with the delightful scent of simmering milk and vanilla. It’s a scent that instantly brings smiles to the faces of my husband and children, as they know that something truly special is about to grace their taste buds. We gather around the kitchen, eager with anticipation, as I stir the rice and watch it transform into a velvety concoction of pure comfort. With each spoonful, my husband’s eyes light up, reminiscent of his childhood days when his grandmother used to make him the same recipe. Now, it has become a cherished tradition in our own home, creating lasting memories that we hold dear. This rice pudding has a magical way of bringing us all together, indulging not only our palates but also our souls.
Why This Heavenly Rice Pudding Will Steal Your Heart?
- Creamy Perfection: Our rice pudding achieves the ideal balance of creamy and tender, creating a luxurious texture that will make you swoon with each spoonful.
- Divine Flavor Harmony: The combination of whole milk, rich heavy cream, and a hint of vanilla extract forms the foundation of a dessert that boasts heavenly flavors.
- Dreamy Rice Grains: Medium-grain white rice is the key to achieving the perfect rice pudding consistency, with each grain offering a delightful pop of texture.
- Delightful Sweetness: The addition of just the right amount of sugar enhances the natural sweetness of the rice and custard, creating a dessert that is perfectly balanced and not overly sugary.
- Optional Raisin Infusion: For those seeking an extra burst of flavor, the addition of golden or regular raisins adds a delightful touch, elevating the experience to new heights.
Ingredients:
- 4 cups whole milk (960 ml)
- 1/2 cup medium-grain white rice (100 g)
- 2/3 cup heavy whipping cream (160 ml)
- 1/3 cup white sugar (65 g)
- 1/8 teaspoon salt
- 2 large egg yolks
- 1 tablespoon butter
- 1 ½ teaspoon vanilla extract
- 1/2 cup golden raisins (optional)
Directions:
Begin by rinsing a large saucepan with cold water, ensuring it is not dried.
Place the saucepan on the stove over medium heat and pour in the milk.
Heat the milk until it’s just about to boil, stirring regularly to prevent it from boiling over.
Once the milk reaches boiling point, add the rice and continue stirring until the mixture returns to a boil.
Reduce the heat slightly to allow the mixture to gently simmer. The surface should have gentle bubbles.
Simmer the rice mixture for 30 minutes, stirring every 5-10 minutes to prevent sticking.
While the rice is cooking, in a medium-sized bowl, combine the heavy cream, sugar, egg yolks, vanilla extract, and salt. Whisk until well combined and set aside.
If the rice mixture starts to thicken, add a small amount of hot milk to loosen it, stirring regularly to avoid scorching.
Continue simmering the rice mixture, stirring and adding additional milk as needed, until the rice is tender. This usually takes around 45-50 minutes in total, but taste testing is the best indicator.
Once the rice is tender, remove the pot from the heat.
Whisk the egg mixture again and gradually add small amounts of the hot rice mixture to the egg mixture, whisking constantly to prevent the eggs from cooking.
Pour the warmed egg mixture back into the cooking pot and stir to combine.
Place the pot on medium-low heat and cook, stirring continuously, until small bubbles break the surface of the pudding. Be careful not to let it boil.
If desired, add golden or regular raisins to a bowl and pour the hot pudding mixture over them. Stir well to combine.
Allow the pudding to sit for about 5 minutes to reduce steam, then cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
Before serving, give the pudding a good stir. If desired, warm it slightly in the microwave or a small saucepan.
If the pudding is too thick, add a tablespoon or so of heavy cream and mix well to achieve the desired consistency.
Notes:
- For a dairy-free version, you can substitute almond milk or coconut milk for the whole milk and use a non-dairy butter substitute.
- If you prefer a more pronounced flavor, you can add a pinch of cinnamon or nutmeg to the rice mixture while it simmers.
- Feel free to customize your rice pudding by topping it with a sprinkle of cinnamon, a dollop of whipped cream, or a drizzle of caramel sauce.
Indulge in the creamy, comforting bliss of our Best Rice Pudding Ever! With its velvety texture, heavenly flavors, and heartwarming nostalgia, this recipe has all the elements to become a beloved dessert in your household. Whether you’re savoring it as a delightful ending to a special meal or treating yourself to a cozy evening indulgence, this rice pudding is sure to please.
The magic begins as the milk gently simmers, enveloping the rice grains in its rich embrace. Each spoonful carries the essence of love and tradition, a testament to the simple joys of homemade goodness. The optional addition of golden raisins adds a burst of fruity sweetness, enhancing the overall experience.
Prepare to be captivated by the delightful aroma that fills your kitchen and the smiles that light up the faces of your loved ones as they take their first bite. This recipe has the power to transport you to a place of warmth, comfort, and cherished memories. It’s a dessert that nourishes not only your body but also your soul.
So, gather your ingredients and embark on this culinary journey. Create a dish that will be remembered, shared, and treasured for generations to come. Our Best Rice Pudding Ever is a sweet symphony of flavors that will leave you craving for more. Get ready to immerse yourself in a dessert that captures the essence of pure indulgence. Enjoy!
Frequently Asked Questions
Is it possible to make this recipe vegan?
Yes, you can make this recipe vegan by substituting dairy milk with almond milk or coconut milk, using a non-dairy butter substitute, and skipping the egg yolks. The pudding may have a slightly different texture, but it will still be delicious!
Can I use brown rice instead of white rice?
While it’s possible to use brown rice, keep in mind that it has a longer cooking time and a firmer texture. Adjust the cooking time accordingly and expect a slightly different outcome in terms of texture.
Can I omit the raisins?
Absolutely! The raisins are an optional addition to this recipe. If you prefer your rice pudding without them, feel free to skip them or substitute with your favorite dried fruits or nuts.
How long can I store the rice pudding?
You can store the rice pudding in an airtight container in the refrigerator for up to 3-4 days. Just make sure to give it a good stir before serving.
Can I reheat the rice pudding?
Yes, you can warm the rice pudding slightly in the microwave or a small saucepan before serving if you prefer it warm. Just be careful not to overheat it, as the pudding may become too thick.
Rice Pudding
Ingredients
- 4 cups whole milk 960 ml
- 1/2 cup medium-grain white rice 100 g
- 2/3 cup heavy whipping cream 160 ml
- 1/3 cup white sugar 65 g
- 1/8 teaspoon salt
- 2 large egg yolks
- 1 tablespoon butter
- 1 ½ teaspoon vanilla extract
- 1/2 cup golden raisins optional
Instructions
- Begin by rinsing a large saucepan with cold water, ensuring it is not dried.
- Place the saucepan on the stove over medium heat and pour in the milk.
- Heat the milk until it's just about to boil, stirring regularly to prevent it from boiling over.
- Once the milk reaches boiling point, add the rice and continue stirring until the mixture returns to a boil.
- Reduce the heat slightly to allow the mixture to gently simmer. The surface should have gentle bubbles.
- Simmer the rice mixture for 30 minutes, stirring every 5-10 minutes to prevent sticking.
- While the rice is cooking, in a medium-sized bowl, combine the heavy cream, sugar, egg yolks, vanilla extract, and salt. Whisk until well combined and set aside.
- If the rice mixture starts to thicken, add a small amount of hot milk to loosen it, stirring regularly to avoid scorching.
- Continue simmering the rice mixture, stirring and adding additional milk as needed, until the rice is tender. This usually takes around 45-50 minutes in total, but taste testing is the best indicator.
- Once the rice is tender, remove the pot from the heat.
- Whisk the egg mixture again and gradually add small amounts of the hot rice mixture to the egg mixture, whisking constantly to prevent the eggs from cooking.
- Pour the warmed egg mixture back into the cooking pot and stir to combine.
- Place the pot on medium-low heat and cook, stirring continuously, until small bubbles break the surface of the pudding. Be careful not to let it boil.
- If desired, add golden or regular raisins to a bowl and pour the hot pudding mixture over them. Stir well to combine.
- Allow the pudding to sit for about 5 minutes to reduce steam, then cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
- Before serving, give the pudding a good stir. If desired, warm it slightly in the microwave or a small saucepan.
- If the pudding is too thick, add a tablespoon or so of heavy cream and mix well to achieve the desired consistency.
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