Creamy Rice Pudding
Warming Up With Rice Pudding: My Not-So-Secret Comfort Food
Okay, let me set the scene: it’s raining, I’ve got mismatched socks on (again), and there’s nothing in the fridge except some leftover rice and a half-empty carton of milk. That’s pretty much how my Creamy Rice Pudding ritual started. I got the basics from my mum, who swears she never measures anything, just “chucks it all in and hopes for the best.” Honestly, the first time I made it, I thought I’d invented dessert. There’s something magic about the way humble rice and milk morph into a soft, velvety comfort blanket in a bowl. My brother once called it ‘porridge’s cooler cousin’ (not sure if that’s a compliment, but I’ll take it). Anyway, if you’re ready for a pudding that feels like a hug on a dreary day, stick with me. And, um, don’t forget to play some good tunes while you stir—it helps.
Why You’ll Probably Love This (Or At Least Like It A Lot)
I make this when I want to trick myself into thinking I’m being fancy, but really I’m just hungry and want something sweet (without doing too much washing up). My family goes a bit bonkers for it because it’s creamy, not too sweet, and it smells like proper home baking. The best part? You can jazz it up or keep it old-school. Once I tried to impress a date by adding orange zest—it was a real “points for effort” moment, though, honestly, cinnamon’s more my jam. Oh, and don’t stress if you get a little skin forming on top. I used to freak out about that, but now I just stir it in. Problem solved!
What You’ll Need (and What You Can Get Away With)
- 1 cup short-grain rice (Arborio is lush, but good old supermarket pudding rice? Totally fine. Once I used leftover jasmine rice. Not bad, actually.)
- 4 cups whole milk (I’ll be honest, I’ve used half-and-half milk and water when I’m running low—still tasted grand)
- 1/2 cup sugar (sometimes I use brown sugar if I’m feeling wild—gives a little caramel vibe)
- 1 teaspoon vanilla extract (I tried real vanilla bean once, but extract is way easier and cheaper)
- 1/4 teaspoon salt (don’t skip it, trust me! Even though I once did…)
- 1/2 teaspoon cinnamon (optional, but in my house it’s basically essential)
- Butter knob, about a tablespoon (makes it silky, but you can skip if dairy’s a bother)
- Handful of raisins or sultanas (totally optional—my uncle hates them, so sometimes I leave them out)
How I Make Creamy Rice Pudding (Your Mileage May Vary!)
- First, grab a heavy-bottomed pot—mine’s a bit battered but still does the job. Toss in the rice, milk, salt, and sugar. Give it a good stir. Heat on medium till it just starts to bubble, then knock it down to low. Don’t wander too far; this is where I usually check my phone and accidentally ignore the first splutter of milk. Stir now and then so it doesn’t stick (trust me, stuck rice is a pain to rescue).
- Let it simmer gently for about 30–40 minutes. It’ll look a bit thin and soupy at first—don’t panic! The rice will drink up the milk and thicken right at the end. This is where I start to second-guess myself. Should I add more milk? Actually, I find it works better if I wait till the last 5 minutes to adjust.
- When the rice is soft and the pudding’s creamy (not dry!), add the vanilla and cinnamon. Stir in the butter, too. If you’re adding raisins, now’s the time. I always sneak a spoonful at this stage. Quality control, right?
- Take it off the heat. Let it sit for a few minutes; it thickens more as it stands. If you like it super creamy, splash in a bit more milk before serving.
Little Things I’ve Learned (Sometimes the Hard Way)
- If you use long-grain rice, the texture gets a bit odd—sort of chewy (not in a good way), but still edible.
- Don’t leave the pot unattended for more than five minutes. Ask me how I know…
- Once I tried making it with oat milk; honestly, it was fine but needed a touch more sugar. Your mileage may vary!
- If it goes too thick, just loosen it up with more milk. No big drama.
Variations From My Experiments (And One That Flopped)
- Swap cinnamon for cardamom if you want a gentle, floral twist. I like it, though my sister calls it “soap pudding.”
- Stir in a swirl of Nutella or peanut butter at the end—kids love it (okay, so do I).
- Once, I tried adding chopped apple. Tasted like baby food. Wouldn’t recommend, but hey, maybe you’ll like it?
- Top with toasted coconut—I got that idea here on BBC Good Food.
What Kit You Actually Need (And What You Can Improvise)
All you really need is a saucepan with a decent heavy base. If you don’t have one, just watch the heat like a hawk and stir more often—no biggie. Oh, and a wooden spoon or, honestly, any spoon that won’t melt. I once used a silicone spatula which sort of… bent. Whoops.
How To Store It (Though It Rarely Lasts Long)
Pop any leftovers (if there are any) in a lidded tub in the fridge. It’ll thicken up, so stir in a splash of milk before eating cold or reheating. Honestly, in my house, it never lasts more than a day—my partner hoovers it up for breakfast.
How I Like To Serve It (And A Little Tradition)
Spoon into big mugs, sprinkle a bit more cinnamon on top, and if I’m feeling nostalgic, a blob of strawberry jam right in the middle—my Nan’s trick. Sometimes I add a few chopped nuts or a cheeky dollop of clotted cream (if I’m being fancy; not often, ha!).
Things I Wish I’d Known The First Time
- Don’t rush the simmering. I once tried to whack up the heat to save time. Ended up with burnt rice and a kitchen that smelled like regret for days.
- Actually, I find it works better if you let it rest for 10 minutes before serving. Seems to settle everything down.
Real Questions I’ve Gotten (And My Honest Answers)
- Can I make this vegan? Yep! Use almond or oat milk and skip the butter. Just maybe up the sugar a touch. I find it a bit less creamy but still proper tasty.
- Do I have to use pudding rice? No, though it’s my go-to. Arborio works, or even sushi rice in a pinch! Just don’t use quick-cook—tried it once, turned out weirdly mushy.
- How do you stop it sticking? Stir. Stir more than you think. And don’t wander off to check Instagram (guilty as charged).
- Can you freeze it? I’ve never tried, to be honest. I’ve read here that it gets a bit grainy, but you could give it a go if you’re feeling brave.
- Is it better warm or cold? I reckon it’s best just slightly warm, but my partner loves it straight from the fridge. Guess it’s a Marmite thing!
So, there you go—my not-so-scientific but very heartfelt approach to creamy rice pudding. If you make it, let me know how it goes (and whether you also end up eating it straight out of the pot, no judgment). Happy stirring!
Ingredients
- 1/2 cup short-grain white rice
- 4 cups whole milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 1/4 cup raisins (optional)
Instructions
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1In a medium saucepan, combine the rice, milk, sugar, and salt. Stir to mix.
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2Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
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3Reduce heat to low and cook uncovered, stirring occasionally, until the rice is tender and the pudding is thick and creamy, about 35-40 minutes.
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4Remove from heat and stir in the vanilla extract, ground cinnamon, and butter. Add raisins if using.
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5Let the pudding cool slightly before serving warm, or chill in the refrigerator for a cold dessert.
Approximate Information for One Serving
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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