Rice pudding with burnt sugar syrup
Rice pudding with burnt sugar syrup in a multicooker
I made this pudding on a day when I was craving something sweet, but I didn't want to spend too much time by the stove. I use the multicooker quite often, especially for recipes like this one. It doesn't require much hassle and there aren't dirty dishes everywhere. I chose round grain rice, which gives the pudding a suitable texture, and goat's milk, although cow's milk can also be used. Once you have the burnt sugar syrup prepared, the rest goes pretty quickly.
Quick Info
Total time: about 1 hour and 20 minutes
Preparation time: 20 minutes
Cooking time: 30 minutes (baking), plus boiling the rice (~30 minutes, as long as the PILAF program lasts)
Servings: 8-10
Difficulty: easy to medium
Recipe type: dessert, great to make whenever you want something with simple ingredients
Ingredients
1.5 liters of fresh goat's milk
2 small cups of rice (round grain)
4 tablespoons of sugar (or to taste, for boiling the rice)
1 packet of vanilla sugar
4 large eggs
100 g raisins
a small cube of butter (for greasing the dish)
For the burnt sugar syrup:
2-3 tablespoons of sugar
1 glass of water
Preparation method
1. Put the rice and milk in the multicooker pot. Add the 4 tablespoons of sugar. Stir a bit, then start the PILAF program. I choose this function because the rice cooks evenly and you don’t have to watch it to prevent sticking. When the program is finished, let the mixture cool in the pot for a few minutes.
2. Remove the rice with milk to a bowl and let it cool to near room temperature. Meanwhile, separate the eggs: yolks from whites. The whites are beaten with the vanilla sugar in a mixer on the highest setting. The foam should be firm, not runny. It’s like making meringue; don’t stop until it holds stiff peaks.
3. Add the yolks over the egg white foam, then the raisins and the cooked rice with milk. Gently fold everything together with a spatula to avoid deflating the mixture. It’s important that the mixture remains airy.
4. Grease the multicooker pot with butter. Pour the mixture into it and smooth the surface a bit. Start the baking function (BAKE), set the temperature to 180°C, and leave it for 30 minutes.
5. While the pudding is baking, prepare the burnt sugar syrup. In a small pot, put the sugar (2-3 tablespoons) to caramelize over medium heat. When the sugar has completely melted, carefully pour the water over it. Let everything boil until it starts to thicken slightly, but don’t let it go too long. If you boil it too much, it will harden quite a bit after cooling.
6. After the pudding is baked, let it cool completely in the pot, then cut it into slices. It is served cold, with the burnt sugar syrup poured on top.
Why I make this recipe often
I like it because it’s not fussy. The ingredients are handy, and you don’t have to measure them out. It’s suitable for moments when you crave something sweet and substantial without making a lot of dishes. The texture is fluffy, and the burnt sugar syrup gives it that classic taste. Plus, it can be stored in the fridge for several days.
Tips and variations
Tips
Round grain rice is preferred. If you use long grain rice, it won’t have the same consistency; it will remain a bit scattered, and the pudding won’t hold together as well.
When incorporating the beaten egg whites, do it slowly with wide movements to keep the mixture airy. If you mix too much or too vigorously, the pudding will be denser.
For the burnt sugar syrup, don’t overdo the boiling. It thickens as it cools and can harden too much if left on the heat for too long. If it hardens when serving, warm it slightly over low heat to return it to a liquid consistency.
Substitutions
Goat's milk can easily be replaced with cow's milk. The taste difference is not significant in the final pudding.
Raisins can be omitted or replaced with another dried fruit if you don't prefer them. I have never added anything else, but it could work as an idea.
Variations
You can add grated lemon or orange zest if you want an extra flavor, but the basic recipe doesn’t contain them.
For a slightly different taste, try adding a pinch of cinnamon to the mixture.
Serving ideas
It is best served cold, straight from the fridge, with burnt sugar syrup poured on top.
If you want, you can portion the pudding into small individual molds from the start, but I prefer to bake everything in one dish and cut slices after it cools.
Frequently asked questions
What type of rice is best for this pudding?
Round grain rice. Long grain remains too separate and doesn’t bind the pudding well. If you want a fluffy texture, don’t change the type of rice.
Do I have to use the multicooker, or can I use the stove?
The recipe is designed for a multicooker, but you can boil the rice over low heat on the stove and then bake the pudding in the oven at approximately 180°C until it sets and forms a crust. The time may vary compared to the multicooker.
How do I prevent the burnt sugar syrup from hardening too much?
Don’t boil the syrup too long. Remove it from the heat as soon as it starts to thicken slightly. If it still becomes too hard after cooling, you can warm it slightly to return it to liquid form.
What can I do if I don’t have vanilla sugar?
You can use vanilla extract or, in the total absence, leave it out – the pudding will have a more neutral taste, but the burnt sugar and raisins will flavor it anyway.
Can I omit the raisins if I don’t like them?
Yes, they can be omitted without any problem. The pudding does not depend on them for structure.
Nutritional values (estimated)
One serving (out of 10): approximately 220-250 kcal
Proteins: ~7 g
Carbohydrates: ~40 g (depends on how much sugar you add to the syrup)
Fats: ~5-6 g
These are estimates; the exact values depend on the type of milk and the amount of sugar used.
Storage and reheating
It keeps well in the fridge for 2-3 days, covered. The burnt sugar syrup can be stored separately and gently warmed before serving if it has hardened. The pudding should not be reheated in the oven or microwave – it is served cold. If there are leftovers, keep it refrigerated.
Ingredients: 1.5 l fresh goat milk, 2 small cups of rice, 4 tablespoons of sugar (or to taste), a sachet of vanilla sugar, a cube of butter for greasing the dish, 4 large eggs, 100 g raisins, for the burnt sugar syrup: 2-3 tablespoons of sugar, a glass of water
