Rice pudding

When I prepare rice pudding, I realize how much the simple things matter. Sometimes I find myself making this recipe without planning ahead, especially when I have fresh milk and a craving for something quick, without thinking too much about complicated techniques. It all comes down to a few readily available ingredients and a short time spent by the stove. It rarely happens that it lasts for later, because it gets eaten quickly, especially if I add a bit of jam.

Quick Info

Total Time: about 40-45 minutes
Preparation Time: 5 minutes
Cooking Time: 35-40 minutes
Servings: 4-5
Difficulty: easy
Recipe suitable for dessert or afternoon snack

Ingredients

7 tablespoons rice
200 ml water
1 liter sweet milk
3 tablespoons sugar
a pinch of salt
1 packet vanilla sugar
orange peel (to taste)
cinnamon (for serving)
cherry jam (optional)

Preparation Method

1. Start by washing the rice with cold water until the water runs clear. This helps remove excess starch and prevents sticking.

2. Place the washed rice in a pot with 200 ml of water and bring to a simmer over low heat. Stir occasionally, especially at the beginning, to prevent sticking to the bottom.

3. Meanwhile, heat the milk separately until almost boiling. It doesn’t need to boil, just be hot.

4. When the water in the pot has been absorbed and the rice starts to swell (after about 5-7 minutes), gradually pour the hot milk over the rice, stirring gently.

5. Let it simmer on low heat, uncovered, stirring occasionally to prevent sticking, especially after it starts to thicken.

6. Once the rice is softened (about halfway through the cooking time with milk), add the sugar, vanilla sugar, a pinch of salt, and grated orange peel. Mix well and continue to simmer on low heat.

7. When the rice is cooked and the mixture is creamy, turn off the heat. Taste and see if you want more sugar or orange peel.

8. Let it sit for a few minutes before serving. Serve the rice warm or at room temperature, in bowls or glasses.

9. Sprinkle cinnamon on top and, if you like, add a bit of cherry jam.

Why I make the recipe often

I often make rice pudding because I always have the ingredients at home and it doesn’t take long. It fits when I want something easy to digest, especially for children. I don’t even have to stand constantly by the stove, and in the end, I can personalize it with what I have on hand. It’s a cheap dessert, hassle-free, and it never goes uneaten.

Tips and Variations

Tips

Round or medium grain rice is ideal because it absorbs liquid better and becomes creamy.
Stir quite often after adding the milk, as it can stick easily.
If you want a creamier rice pudding, add a little hot milk at the end.
Don’t keep the heat high, as the milk can burn quickly on the edges of the pot.

Substitutions

If you don’t have vanilla sugar, add a few drops of vanilla essence.
Orange peel can be omitted or replaced with lemon if you want a different flavor.
You can use any type of jam for serving, not just cherry.

Variations

Add raisins or dried fruits directly to the rice towards the end of cooking.
You can add a bit of butter after turning off the heat for an even creamier texture.
For a different taste, use a bit of ground nuts or almonds for serving.

Serving Ideas

Rice pudding can be served warm or cold. If you leave it in the fridge, it becomes denser.
You can serve it with plain cinnamon or mixed with powdered sugar.
Cherry jam provides a pleasant contrast, but it also goes well with apricot jam, fresh fruits, or even honey.

Frequently Asked Questions

1. What kind of rice should I use for rice pudding?
Round or medium grain rice is most suitable because it absorbs liquid and becomes creamy. Long grain rice doesn’t give the same consistency.

2. Can it be made without sugar or with a sweetener?
You can use sweetener to taste, added at the end. Without sugar or another sweetener, the taste will be more neutral and the texture may be slightly different.

3. If I don’t have enough milk, can I add water?
You can add a little water, but the taste will be less rich. Ideally, you should use only milk for a creamy dessert.

4. Can it be made vegan?
Plant-based milk (almond, soy, oat) can be used, but the final texture and taste will be different.

5. Can I put the rice directly in the milk without the water step?
Yes, but the risk of it sticking is higher at the beginning and the total cooking time may increase slightly.

Nutritional Values

Estimate for one serving (out of 4):
Calories: approx. 280 kcal
Protein: 8 g
Fat: 6 g
Carbohydrates: 48 g
Data is approximate and may vary depending on the type of milk and the amount of sugar. Jam or other toppings add extra calories.

Storage and Reheating

Rice pudding can be stored in the fridge, in covered containers, for up to 2 days. In the fridge, it will thicken; you can add a little milk when reheating to make it creamy again. It can also be consumed cold, but if you prefer it warm, heat it on low, stirring continuously. It is not recommended to keep it for more than two days, as the texture changes.

 Ingredients: 7 tablespoons of rice, 200 ml of water, 1 liter of sweet milk, 3 tablespoons of sugar, a pinch of salt, a packet of vanilla sugar, orange peel, cinnamon, cherry jam (optional)

 Tags:  rice pudding