Rice pudding

Rice pudding appears quite often in my kitchen, especially when I need something quick and filling. I don't always follow the recipe to the letter, but I've noticed that if you keep the basic proportions, it's hard to go wrong. Usually, I make it "by eye," but for those who need clear measurements, I've listed the most commonly used quantities below.

Quick Info

Total time: about 40-45 minutes
Preparation time: 5-10 minutes
Cooking time: 30-35 minutes
Servings: 5-6
Difficulty: easy
Recipe type: homemade dessert, also suitable for breakfast or a snack

Ingredients

2 cups rice
1 liter milk
sugar (to taste, I use about 5-7 tablespoons)
2 packets vanilla sugar
cinnamon (for garnish, optional)
ground walnuts (optional)
jam (optional)
grated lemon zest (optional)

Instructions

1. Rinse the rice well in several cold waters until the water runs clear.
2. Place the rinsed rice in a pot, cover it with cold water (not too much, just enough to cover it by 2-3 fingers), and bring it to a boil over medium heat.
3. When the rice is half-cooked (the grains are softer but not fully done), drain it through a sieve.
4. Heat the milk separately, then add the drained rice directly into the milk. Lower the heat and let it simmer.
5. Stir frequently to prevent it from sticking to the bottom and forming a skin on top. If you're using grated lemon zest, add it now.
6. When the rice has absorbed most of the milk and the grains are fully cooked, add sugar to taste and the vanilla sugar. Gently stir, let it sit for a few more minutes to dissolve the sugar and combine everything.
7. When the texture is creamy and the rice is fully cooked, remove it from the heat. Divide the rice pudding into bowls or plates.
8. Sprinkle cinnamon, ground walnuts, or add jam on top, according to your preference.

Why I Make This Recipe Often

This recipe is quick, doesn't require many ingredients, and is easily adaptable. It tastes good both warm and cold. If you have milk and rice at home, the rest are just details. I've never had leftovers because it's eaten right away.

Tips and Variations

Tips

Don't leave the rice unattended after adding it to the milk; it sticks to the bottom quickly if the heat is too high or if you don't stir.
For a creamier result, use whole milk.
For those who prefer a more liquid rice pudding, add a little hot milk right at the end.

Substitutions

Sugar can be adjusted to taste, and brown sugar can also be used.
If you don't have vanilla sugar, you can use vanilla extract, but add it towards the end after turning off the heat.
For a dairy-free version, you can try using plant-based milk, but the texture will change.

Variations

You can add raisins directly to the rice or put dried fruits at the end.
Sometimes I also add a little shredded coconut for a different flavor.
Grated lemon zest is not mandatory, but it adds a fresh aroma.

Serving Ideas

The simplest way is with a sprinkle of cinnamon on top.
It also goes well with ground walnuts or sour cherry, apricot, or cherry jam.
It can be served warm or cold from the fridge, depending on your preference.

Frequently Asked Questions

What type of rice is suitable?
I usually use plain, round-grain rice. I don't recommend pre-cooked rice, as the texture won't turn out the same.

How much sugar should I add?
Sugar is added to taste, but I typically use about 5-7 tablespoons for the amount mentioned above. It can be adjusted at the end after tasting.

Do I need to rinse the rice beforehand?
Yes, to remove the starch from the grains and prevent it from becoming too sticky. I rinse it well in 2-3 waters.

Can it be made without milk?
Milk is the base of the recipe, but with plant-based milk (almond, oat), you can make a vegan version. The texture will be slightly different.

If I run out of vanilla sugar, what can I substitute it with?
You can use liquid vanilla essence or extract, added at the end so the aroma doesn't evaporate.

Nutritional Values (estimate)

For a medium serving (from a total of 5-6 servings):
Calories: 250-300 kcal
Protein: 7-8 g
Carbohydrates: 50-55 g
Fat: 4-5 g
Values are estimates and vary based on how much sugar or toppings you add.

Storage and Reheating

Rice pudding can be stored in the fridge, covered, for up to 2 days. When you take it out, you can gently reheat it in the microwave or on the stove, adding a little milk if it has thickened too much. I don't recommend keeping it for more than two days, as the milk changes the taste and texture if it sits too long.