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Basic Rice Pudding Recipe
This easy stove-top rice pudding recipe produces a deliciously creamy pudding in half the time it takes to bake it. Perfect for those who don't like a skin on this traditional favourite pud.
Servings: 6 people
Ingredients
- 100 g pudding rice
- 2 tbsp sugar - golden caster
- 600 ml milk
- 100 ml double cream
- 1 tsp vanilla extract/paste
Optional
- spices - Try a pinch of nutmeg, cinnamon or a cardamom pod for a spicy twist.
Instructions
- Put all the ingredients in a big heavy pot. Stir well.100 g pudding rice, 2 tbsp sugar, 600 ml milk, 100 ml double cream, 1 tsp vanilla extract/paste, spices
- Set the pot over a low heat and bring to a gentle simmer. Then turn the heat right down and cover with the lid.
- As the pudding cooks, stir well every five minutes or so.
- When you stir the pudding take care to carefully scrape the bottom and sides of the pot where the rice will thicken first.
- After 30–40 minutes, the rice will be soft and cooked. Take the pot off the heat. Any excess liquid will be absorbed as the pudding starts to cool.
Notes
Storage
I think that traditional rice pudding is best eaten straight away, as I enjoy it hot and the texture does change once it has cooled. Some people like it chilled, though, and there's nothing wrong with that! Fridge – Keep your rice pudding in an airtight pot for 3 days and reheat on stove top or in the microwave. You may need to add some more milk or cream to loosen it. Freezer – Yes, rice pudding can be frozen! Allow it to cool, pack into an airtight box and freeze for up to 3 months. Just defrost and reheat. Again, it may need some extra liquid when you reheat it.Hints and tips
- Use a big heavy pot. If you don't, the pudding may stick to the bottom.
- Pudding rice is best for this baked rice pudding recipe but a short-grain risotto rice will also work. It needs to be starchy and to break down well, so you don't want paella rice (which is short-grain but chosen to hold its structure) or long-grain rice. These won't produce that creamy consistency.
- Cream - if you don't have double cream, use about 200ml single cream and reduce the milk to 500ml.
- Don't be alarmed by the quantity of liquid. Rice needs plenty and will absorb it. You may have a little more liquid than you want at the end of cooking, but again, it disappear as the pudding starts to cool.
- Make sure you stir regularly at five minute intervals, to avoid any sticking, burning or uneven cooking.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 197kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 44mg | Potassium: 185mg | Fiber: 1g | Sugar: 10g | Vitamin A: 414IU | Vitamin C: 0.1mg | Calcium: 139mg | Iron: 1mg