Rice pudding

To be honest, it all started one evening when I had nothing sweet at home and didn't feel like going out to the store for junk. The fridge was sending signals of “you should go grocery shopping,” but I had what I always have on hand: rice, milk, and some sugar. I hadn't made this in a while, simple rice pudding, but the memories of my mom rushing to finish it while I gnawed on a wooden spoon against the pot's edge gave me a crazy urge to see if I still knew how to make it right. I remember perfectly, the first time I put it on the stove, I completely lost track of time because I got caught up in my phone, and when I smelled that burnt milk odor, it was clear I hadn’t turned off the heat in time. Since then, I don’t let myself get distracted while the milk is on the stove, I swear! And there's one more thing: I don't think there's an easier dessert in the world – if you have the patience to stir, it turns out well no matter what, even at 11 PM.

For two or three servings (depending on how hungry we are), it takes about 35 minutes total, with around 5 minutes just to wash the rice and clean up afterward. I’d say it’s very easy to make, at most a level of “I can’t remember the last time I cooked something sweet.”

I usually end up making it for two reasons: when I have nothing else sweet at home or when I wake up feeling nostalgic for childhood. But I’ve noticed it’s also great when I want something light after a heavy dinner or when I don’t feel like making a mess. Plus, if you have unexpected guests, it’s a quick fix. Rice pudding is the kind of dish that nobody turns their nose up at, I know that for sure.

What I always use: a heaping cup of rice (about 200 g, but I don’t bother weighing it, I just eyeball it with a tea cup), 3-4 cups of milk (usually about 800 ml; if I want it creamier, I add more, but not so much that it becomes soup), 4 tablespoons of sugar (sometimes I put less if I’m in the mood for something milder, but no more than 4, otherwise it gets a bit cloying for my taste), a packet of vanilla sugar (or a teaspoon if it’s from a jar), and that’s about it. If I have cinnamon, I add it later, not during the boiling, as I feel it loses its aroma if it boils too much.

1. I wash the rice in two or three cold waters, rubbing it with my fingers to get rid of all that sticky starch. If you skip this step, it comes out a bit gummy, and I don’t like that texture. I let it drain while I deal with the milk.
2. In a pot with a thicker bottom, I put the milk on low heat, with the sugar. I don’t turn the heat up too high because it foams quickly and then I have to clean the stove again. I say this from too much experience! I stir to dissolve the sugar, and when the milk is almost boiling, I add the drained rice. Now comes the part that requires patience – I stir occasionally to prevent it from sticking, but not frantically. At first, it’s fine, but after 10 minutes, it starts to stick if you forget about it.
3. I turn the heat to low-medium and let it simmer for about 25-30 minutes, until the rice is soft but still retains its shape. If you see that the milk is reducing too much, add half a cup more; it’s no big deal. Many forget and end up with something resembling concrete instead of dessert. I stir constantly in the last 10 minutes to prevent it from sticking to the bottom and taste it. The grains shouldn’t break apart, but they shouldn’t be crunchy either.
4. When I think it’s done and beautifully cooked, I turn off the heat, add the vanilla sugar, and stir once more. I let it sit covered for about 10 minutes to absorb the flavors. If I’m in a hurry, I eat it right away, but usually, I like to let it settle a bit.
5. While it’s still warm, I put it into bowls. It goes wonderfully with a sprinkle of cinnamon on top or with any jam you have in the fridge. I use sour cherry or apricot jam, but it works with simple jams or even fresh fruit – sliced banana if I want to look fancy. It pairs well with almost anything.

TIPS

The most important thing: don’t walk away from the stove when boiling rice pudding! It sticks in 5 seconds if you’re lucky, and it burns everything, not just the bottom of the pot. You can’t leave it alone. Another thing: don’t use skim milk, as it turns out very bland. Creamier milk makes the dessert richer. And always add the vanilla sugar at the end; otherwise, it loses its purpose. I really don’t know why, but that’s what I’ve experienced every time – in the beginning, you can barely taste it.

SUBSTITUTIONS

If you need it to be lactose-free, almond or oat milk works very well, especially if you add a bit of natural vanilla. Don’t use coconut milk; to me, it completely overpowers the rice flavor. For diabetics or if you want a lighter option, you can use natural sweeteners or stevia, but know that it’s different and doesn’t have the classic taste. It doesn’t contain gluten anyway, so it’s good for those with intolerances. You can also use long-grain rice, but for that “classic” texture, you need short-grain rice.

VARIATIONS

If you feel like changing things up a bit, instead of cinnamon, you can try a bit of cardamom or grated lemon zest. Sometimes I add raisins (I let them hydrate for 10 minutes in a bit of rum or warm water); they plump up nicely and add a festive touch. Other times, I’ve added small pieces of orange peel to the milk at the beginning and removed them at the end; it turned out amazing for the winter season. I’ve seen people make a vegan version with plant-based milk and a bit of coconut cream, but it’s not exactly the taste of childhood, in my opinion.

SERVING IDEAS

The most classic way is to put one or two tablespoons of jam on top – sour cherries, strawberries, sour cherries, whatever you have in a jar works. I’ve also tried it with dried or candied fruits if I run out of jam. For guests, it also works with a topping of chopped almonds or nuts. Sometimes I serve it warm, but it’s just as good cold, straight from the fridge, especially in summer. With a strong coffee or tea, for breakfast or a late snack. If you want something fancier, serve it in clear cups and drizzle with a bit of syrup from the jam.

FREQUENTLY ASKED QUESTIONS

1. Does the rice have to be washed beforehand?
Yes, absolutely. If you don’t wash it, it sticks and becomes very gummy. Plus, washing makes it fluffier in the end. Just rinse it well with cold water a couple of times.

2. What kind of rice is best for this dessert?
It turns out best with short-grain rice – the cheap kind from the store, like the one for pilaf or even risotto. I’ve tried it with long-grain rice, but the texture isn’t the same. If you want it creamier, go for short-grain.

3. How long should it boil?
About 25-30 minutes after you add the rice to the milk over low heat. Taste it at the end to ensure it’s not too hard or mushy. Be attentive after 20 minutes because sometimes the rice is older and takes longer to cook.

4. What do I do if it sticks to the bottom?
If you see it’s stuck to the bottom, don’t scrape it or you’ll ruin the whole dessert with a burnt flavor. Quickly change pots, transfer what’s on top, and leave what’s stuck at the bottom. Try not to mix in what’s stuck.

5. How much jam should I put on top?
This is a matter of taste. I put one or two tablespoons so it doesn’t cover the whole dessert, just adds flavor. You can put more, but don’t make it too sweet, or you won’t taste the rice and milk.

NUTRITIONAL VALUES

If you’re interested, for a serving of classic rice pudding (made with whole milk and sugar), you have about 220-250 calories for 150 g, with around 40 g of carbohydrates, 5-6 g of protein, and 3-4 g of fat. It’s not the lowest-calorie dessert, but it’s not a bomb either, especially if you eat it in moderation. It has some calcium from the milk, protein, and the energy you need if you skip dinner or crave something quick. If you want to cut down on calories, switch the milk for a plant-based one or use less sugar, but don’t expect it to taste exactly like the classic version.

HOW TO STORE AND REHEAT

If you have leftovers, put them in a container in the fridge; it lasts 2-3 days without a problem. It thickens a bit after sitting, so if you want to eat it warm again, put it on the stove with a spoon or two of milk and heat it while stirring constantly to prevent sticking. It can also be eaten cold; that’s fine, but the texture is different – it’s more “pudding-like.” Sometimes I eat it straight from the fridge, with cinnamon or jam, and don’t heat it at all. If you packed it for work, keep in mind that after a few hours, it doesn’t have the same charm as when it’s fresh, but the taste remains good. I don’t recommend freezing it; it comes out with a weird texture after thawing, and it’s not worth it.

The rice is washed and drained well. In a tall pot, the milk is heated and sweetened, except for the vanilla sugar, which is added at the end. When the milk has heated up, the rice is added. It should be checked and stirred often to prevent sticking. After the rice is cooked, the packet of vanilla sugar is added, and it is left for 5-10 minutes before serving.

We can serve it in many combinations, with jams, candied fruits. Cinnamon is very suitable.

 Ingredients: a cup of rice 3-4 cups of milk 4 tablespoons of sugar a pinch of vanilla sugar

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