Pshovnik - rice pudding

Pshovnik – Rice Pudding with Noodles and Milk

I return to this recipe when I crave something simple, warm, and filling, just like in the childhood days when my mother made it. It’s not a sophisticated pudding, but it has that familiar texture of rice, milk, and very thin noodles, just as I remember it. You just need a bit of patience while boiling and don’t skip the cooling step before adding the eggs.

Quick Info

Total time: about 1 hour and 20 minutes
Preparation time: 20 minutes
Cooking time: 30–40 minutes in the oven
Servings: 10–12, depending on the size of the pan and how large you cut the pieces
Difficulty: easy
Recipe type: traditional dessert, also suitable as a hearty breakfast

Ingredients

1 liter of milk
1 cup of rice (200–250 g, depending on the cup you use)
200 g of very thin noodles (like vermicelli or fine egg noodles)
1 cup of sugar (adjust to taste)
8 eggs
vanilla (vanilla sugar or extract, whichever you have)
oil for greasing the pan
powdered sugar for serving
a pinch of salt

Preparation Method

1. Boil the rice with two cups of water. When the water has almost evaporated, drain any remaining water and transfer the rice to a larger pot.
2. Pour the milk over the rice and bring to a gentle boil. Stir occasionally to prevent sticking.
3. When it starts to boil, add the noodles and a pinch of salt. Let it simmer on low heat for 10 minutes, until the noodles soften, without breaking them while stirring.
4. Remove the pot from heat and let the mixture cool completely (otherwise, the eggs will coagulate and the pudding won’t turn out).
5. Once it has cooled well, lightly beat the eggs with the sugar and vanilla, then pour them over the rice, milk, and noodle mixture. Stir until homogeneous.
6. The mixture should be quite liquid, not too thick. If it has thickened too much after cooling, add a little cold milk.
7. Grease a baking dish (about 30 x 26 cm) with oil and pour the entire mixture into it, leveling it gently.
8. Bake in the oven at 180°C for 30–40 minutes. It’s done when it is nicely browned on top.
9. Remove the pudding from the oven and let it cool in the pan. Cut it into pieces and before serving, sprinkle powdered sugar on top.

Why I Make This Recipe Often

It’s a filling pudding that satisfies hunger well and is liked by everyone, whether served warm or cold. It doesn’t require complicated ingredients, and I can always use what I have in the pantry. It’s easy to portion and works well as a dessert or hearty breakfast. If there are leftovers from one day to the next, the texture remains fine.

Tips and Variations

Tips

Don’t skip the cooling step before adding the eggs, otherwise, they will coagulate instantly and the pudding won’t turn out.
Use the thinnest noodles possible; thick noodles don’t soften quickly enough.
Don’t let the mixture be too thick before baking – it should flow so that it turns into pudding, not pilaf.

Substitutions

Round rice is preferred, but long-grain rice will work if you don’t have anything else.
Noodles can also be very finely cut if you can’t find thin vermicelli.
You can use vanilla sugar instead of extract after adding the eggs.

Variations

For flavor, you can add a little grated lemon zest or raisins, but these are not in the basic recipe.
If you want it creamier, you can use whole milk.
You can reduce or increase the sugar to taste – I use one cup, but sometimes, especially if I serve it for breakfast, I reduce it a bit.

Serving Ideas

Cut it after it has completely cooled, otherwise, it won’t hold its shape well.
Powdered sugar is only added at the end, just before serving.
It’s good both plain and with jam on top or with cold yogurt, if there are leftovers from one day to the next.

Frequently Asked Questions

1. Can I use plant-based milk?
Yes, but the texture will be slightly different. The pudding won’t have the same creaminess as when using cow's milk.

2. How much sugar should I add if I don’t want it too sweet?
One cup is standard, but you can use half or even less. You can taste the mixture after adding the eggs and adjust to your preference.

3. Can I remove the noodles from the recipe?
I do not recommend it, as the thin noodles give the specific texture to the pshovnik. You can try reducing the amount if you want more rice, but don’t eliminate them entirely.

4. How do I know when the pudding is ready in the oven?
When it is evenly browned on top and the mixture no longer jiggles when you move the pan. If it’s too liquid in the center, leave it for another 5–10 minutes.

5. Can I use butter instead of oil for the pan?
Yes, you can grease the pan with butter, but the classic recipe uses plain oil.

Nutritional Values

The values below are estimates, calculated for one serving (if you divide the pan into 12):
Approximately 240 kcal/serving
Protein: 7–8 g
Carbohydrates: 41–45 g
Fats: 5–6 g
The exact amount depends on how much milk and sugar you use and the portion sizes. The caloric content may increase if you add more sugar or serve with sweet toppings.

Storage and Reheating

The pudding keeps well in the refrigerator for 2–3 days, covered. Reheated in the microwave, it retains its texture, although it may soften a bit. It can also be eaten cold, straight from the fridge. If you leave the pan uncovered, it may develop a dry crust on the surface. It’s best to cover it or transfer the pieces to a container.