Classic Rice Pudding
Updated Oct. 18, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½cup (100 grams) long-grain rice, preferably jasmine
- 1teaspoon fine sea salt
- 1quart (946 ml.) whole milk
- ¼ to ⅓cup (50-67 grams) sugar (to taste)
- 1vanilla bean, split lengthwise, or 1 tablespoon pure vanilla extract
Nutritional analysis per serving (8 servings)
105 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 4 grams protein; 331 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the rice under cold running water, then turn it into a medium saucepan, and cover with water. Add the salt, bring to a boil, reduce the heat and simmer for 10 minutes. Drain.
- Step 2
Rinse the saucepan with cold water, shake out excess (don’t dry) and pour in the milk and sugar. If you’re using a vanilla bean, scrape the pulp into the pan and drop in the pod (if you’re using extract, you’ll add it later). Bring to a boil, stirring to dissolve the sugar. Stay close: Milk is notorious for bubbling over. Lower the heat, stir in the rice and cook at a steady simmer, stirring frequently (especially at the start) for 30-40 minutes, or until the rice is very tender, the pudding feels just a little thick as you stir it and most of the milk has been absorbed (the pudding will have cooked down by about half). It’s hard to give an exact time because it depends on the rice, the size of the pan and the amount of heat beneath it.
- Step 3
Scrape the pudding into a heatproof bowl, and remove the vanilla bean, if you’ve used it. If you’re using extract, stir it in now. Cover (if you want to avoid a skin, press plastic wrap against the surface of the pudding), and cool to room temperature or refrigerate. Tightly covered, the pudding will keep in the fridge for about four days; serve cold or at room temperature.
Private Notes
Comments
I have always used the recipe from the Better Homes and Gardens Cookbook published in 1981. In addition to some of the ingredients in this recipe mine also calls for eggs, raisins, cinnamon and butter. I bake mine in an 8" X 8" pan..... DELICIOUS!
I've seen (& enjoyed) rice pudding in New Orleans with just a touch of bourbon or brandy (-:
Just add a stick of cinnamon during cooking, and fish it out at the end, same with cloves, orange peel, etc. Nutmeg can be stirred in at the end.
I think this recipe is fantastic. I substituted oat milk for regular milk and it worked perfectly. I added some blonde raisins soaked in B and B Liqueur. It's not too sweet and it's not too fattening. It's kind of on the healthier side and I really appreciate that. There's no butter or eggs in it and it still is delicious.
This is a very good recipe. I like to add a cinnamon stick to the milk and sugar and cut the salt to 1/2 teaspoon. I prefer the lesser amount of sugar (1/4 cup) and use the vanilla bean when I have one, otherwise vanilla is fine. This was not too thin, nor was the rice broken, I found it to be the perfect texture/creaminess after about 35 minutes.
I made this yesterday. It came out perfectly in terms of texture and creaminess. I did not care for the taste of “raw” vanila extract. Will make it again omitting the extract.
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