Rice pudding for children

I usually make rice pudding when I need something quick and nourishing, especially when the kids ask for something warm after playing. It's not a complicated recipe, and it uses almost everything we have at home anyway. If I also have a bit of blackberry jam left over from autumn, it's clear what follows.

Quick info

Total time: about 40 minutes
Servings: 4-6
Difficulty: easy

Ingredients

1 large cup (about 200-220 g) of round grain rice
500 ml water
1 liter whole milk
2 tablespoons sugar
1 packet vanilla sugar (8 g)
cinnamon, to taste
blackberry jam or other fruit jam, for serving

Preparation method

1. Wash the rice in several waters until the water remains almost clear.
2. Put the rice in a pot with 500 ml of water and boil it over medium heat, stirring occasionally to prevent sticking. It's ready when the grains are almost cooked (about 10-12 minutes).
3. Drain the rice well using a sieve, then pour it into a clean pot with 1 liter of milk that has been slightly warmed.
4. Bring the milk with the rice to a boil over low heat. Stir every few minutes, especially at the end, to prevent it from sticking to the bottom.
5. After 15-20 minutes, when the rice has swollen well and started to absorb the milk, add the sugar and vanilla sugar.
6. Let it boil for another 5 minutes until the mixture becomes creamy but not too thick – it thickens more when cooled.
7. Remove the pot from the heat and cover it. Let the rice sit covered for 5-10 minutes.
8. Serve warm or at room temperature, sprinkled with cinnamon on top and a bit of blackberry jam.

Why I make the recipe often

Rice pudding is the kind of recipe you can make anytime you have milk and a little rice at home. It keeps well in the fridge and can be served for breakfast or as a snack. It's gentle on the stomach and is liked even by small children, especially if you add jam or cinnamon.

Tips and variations

Tips

Stir frequently, especially towards the end; otherwise, the rice can stick to the pot quite quickly. If you want a softer rice pudding, add a little more milk or don’t let it boil too long after adding the sugar.

Substitutions

Whole milk gives a creamier texture, but you can also use milk with 1.5% fat. For lactose-free versions, almond or rice milk works well. Sugar can be reduced or replaced with honey after cooling, especially for small children.

Variations

You can add some lemon or orange peel during boiling for flavor. If you want to change it up, you can use other types of jam or even finely chopped fresh fruit. Some prefer to add raisins during boiling.

Serving ideas

We add cinnamon when it's ready and a teaspoon of jam directly in the bowl. It also goes well with chopped nuts or thin slices of banana.

Frequently asked questions

How long should I boil the rice so it’s not hard?
Rice needs about 10-12 minutes to boil in water and another 20-25 minutes in milk. Taste towards the end and turn off the heat when it’s soft.

What kind of rice should I use?
It works best with round grain rice, especially for desserts or pilaf. Long grain rice stays drier and doesn’t absorb the milk as well.

Can I make rice pudding without sugar?
Yes, you can leave it without sugar if you want something more diet-friendly or for babies. You can sweeten it later with a little honey, but only after it has cooled.

Can rice pudding be frozen?
I do not recommend freezing it; the texture changes and it becomes quite grainy after thawing.

Nutritional values

One serving (without jam) has about 180-200 kcal. Of these, about 35-40 g are carbohydrates, 5-6 g are proteins, and 3-4 g are fats, depending on the type of milk used. Sugar and jam add extra calories.

Storage and reheating

Rice pudding lasts in the fridge for two days in a covered container. When you take it out, reheat it over low heat or in the microwave, stirring and adding a little milk if it seems too thick. You can also eat it cold, depending on your preference.

 Ingredients: water for boiling the rice (if it is not pre-cooked) 1 large cup of rice 1 liter of milk 2 tablespoons of sugar 1 packet of vanilla sugar cinnamon blackberry jam

 Tags:  rice pudding