Rice pudding

When I'm in a hurry and craving something sweet with simple ingredients, rice pudding is one of my go-to options. I love that it doesn't require special techniques or sophisticated tools. I usually use a larger pot so I have room to stir without worries of it boiling over. The rice turns creamy if you have patience with it, and the simple flavors of vanilla and lemon zest are enough.

Quick Info

Total time: about 50-60 minutes
Preparation time: 5-10 minutes
Cooking time: 40-50 minutes
Servings: 8-10
Difficulty: easy
Recipe type: homemade dessert, suitable for snack or breakfast

Ingredients

500 g rice
2 liters milk
4 tablespoons sugar (or to taste)
3 packets vanilla sugar
Grated lemon zest
Cinnamon (for serving)

Preparation Method

1. Rinse the rice in enough water to cover it well. I use a large pot so I have room to wash it afterward.

2. When the rice is almost cooked (the grains become soft but not completely tender), drain the water and rinse it quickly under cold running water to stop the cooking and remove excess starch.

3. Return the drained rice to the pot and pour the milk over it. I set the heat to medium and stir occasionally to prevent it from sticking.

4. Add the sugar, vanilla sugar, and grated lemon zest. The sugar proportion can be adjusted, but the 4 tablespoons are a good starting point.

5. Let everything simmer on low heat until the milk reduces and the rice becomes creamy. Stir more frequently towards the end to prevent sticking and the formation of a thick skin. This takes about 30-40 minutes from the moment I add the milk.

6. When the texture is to my liking (still a bit liquid but clearly thicker), I turn off the heat. The rice continues to absorb milk as it cools.

7. I sprinkle cinnamon when serving, to taste.

Why I make this recipe often

It helps when I crave something sweet without spending much time in the kitchen. The ingredients are always available at home, and I can adjust the quantities based on what I have on hand. The result is simple, clean, and can be enjoyed warm or cold.

Tips and Variations

Tips

It's important to rinse the rice after the first boil. This makes it less sticky and prevents the milk from thickening too much or burning at the bottom.

Don't leave the rice unattended after adding the milk. It's tempting, but the milk can quickly boil over and burn.

Start with a moderate amount of sugar and taste along the way. Sugar dissolves more slowly if added at the end.

Substitutions

If you don't have vanilla sugar, you can use vanilla extract, but the packets provide uniform flavor and sweetness.

Sugar can be replaced with honey, but I usually add honey only at the end, after cooling.

Grated lemon zest is optional, but it adds a subtle, fresh flavor.

Variations

You can add raisins or dried fruits directly into the milk while boiling if you want more texture.

You can also use other types of milk (goat or plant-based), but the result will have a different consistency.

For denser rice pudding, reduce the amount of milk or let it simmer longer, but stir frequently.

Serving Ideas

I usually serve it warm, sprinkled with cinnamon on top. When cooled, it takes on a texture almost like pudding and can be sliced.

For a snack, it can also be enjoyed cold from the fridge, possibly with fresh fruit.

Frequently Asked Questions

1. What type of rice is best for rice pudding?
I usually use simple round-grain rice. Long-grain rice works too, but it doesn't turn out as creamy.

2. Why rinse the rice after boiling?
Rinsing after the first boil removes excess starch and helps achieve a cleaner texture without sticking or becoming gummy.

3. What do I do if the milk reduces too much and the rice is still hard?
Add a little warm milk and continue cooking, stirring frequently. The texture can be easily adjusted.

4. Can the rice pudding be made more diet-friendly?
You can reduce the sugar or use sweeteners, but the texture and taste differ slightly. Skim milk works, but it results in a less creamy outcome.

5. How much lemon zest is used?
I put about a teaspoon of grated zest, but it depends on how intense you want the flavor.

Nutritional Values

Estimation for one serving (out of 10):

- Calories: approximately 220 kcal
- Protein: 6-7 g
- Carbohydrates: 40-42 g
- Fat: 4-5 g

Values are approximate. They may vary depending on the type of milk used and the exact amount of sugar.

Storage and Reheating

Rice pudding keeps well in the fridge, in a covered container, for about 2 days. When cooled, it becomes denser. To reheat, I add a few tablespoons of milk and heat it on low or in the microwave, stirring to return it to a creamy texture. It can also be eaten cold, straight from the fridge. If it sits too long, it tends to thicken or lose its fresh flavor.