Rice Pudding
A creamy and sweet dessert, perfect treat to cozy up with on a cold day. Any leftovers taste just as good when they're cold.
Ingredients
- 140 grams arborio rice Note 1
- 30 grams butter
- 1 litre milk Note 2
- 150 ml thickened cream
- 150 grams white sugar
- 4 grams salt
- 2 extra large eggs optional - Note 3
- Splash of vanilla
- Sultanas optional - Note 4
- Cinnamon for dusting, optional - Note 5
Instructions
- Scramble the eggs in a bowl.
- Heat up a large non-stick pot on a medium heat to low heat.
- Place in the butter, let it melt and add in the arborio rice. Toast the arborio rice for a few minutes, stirring regularly so the rice doesn't catch on the bottom and burn.
- Add the milk, cream, sugar, vanilla, and salt into the pot and mix to combine. Bring it up to a gentle simmer, making sure you stir regularly - you don't want the rice to stick to the bottom of the pot - until the mixture is thick and creamy to your desired consistency.
- If you're adding the eggs: once the rice is soft and cooked through, use a soup ladle to pour some of the rice mixture into the scrambled eggs and mix everything together. Do this until the eggs are the same temperature as the rice pudding, add the egg mixture into the pot, mix until combined and allow to thicken to desired consistency. This will be a good time to add any sultanas if you want to add them.
- Remove from the heat and put the rice pudding into a large serving bowl or into smaller containers or ramekins.
- Serve with a sprinkle of cinnamon on top!
Video
Notes
Note 1
Use a shorter grain rice like arborio, medium or short grain rice. You can use long grain but it will change the texture of the rice pudding. I prefer the mouthfeel of shorter grains of rice. Whatever rice you do pick, make sure you DO NOT wash it, you want the extra starch to thicken. Note 2
You can use alternative dairies or light/skim milk or cream. Note 3
Don’t put all the eggs straight into the pot, tempering the eggs has to be done so that when they're put into the same pot as the hot rice pudding, the eggs don't scramble. I use extra large eggs, but use what you have, Note 4
If you want to add in dried fruit like sultanas but not add the eggs, once the rice puddings starts to thicken, this would be the perfect them to add the dried fruit. The heat will make them juicy and plump enough without it being too soggy. Note 5
Cinnamon is optional, it can added on top or mixed into the rice pudding at the end. General Notes
Do not walk away from the pot. It needs to be stirred regularly. Stir until your desired consistency, not too thick because it'll become too stodgy, just enough where it's thick but slightly soupy if you catch my drift. Just for reference - as the rice pudding cools, it will thicken. Once the rice pudding has thickened to your liking, just before you're ready to serve, taste your rice pudding to check that the texture of the rice is tender. If it's still slightly crunchy, keep adding milk and stirring until the rice is tender. Make sure to have some extra milk available just in case.
Use a shorter grain rice like arborio, medium or short grain rice. You can use long grain but it will change the texture of the rice pudding. I prefer the mouthfeel of shorter grains of rice. Whatever rice you do pick, make sure you DO NOT wash it, you want the extra starch to thicken. Note 2
You can use alternative dairies or light/skim milk or cream. Note 3
Don’t put all the eggs straight into the pot, tempering the eggs has to be done so that when they're put into the same pot as the hot rice pudding, the eggs don't scramble. I use extra large eggs, but use what you have, Note 4
If you want to add in dried fruit like sultanas but not add the eggs, once the rice puddings starts to thicken, this would be the perfect them to add the dried fruit. The heat will make them juicy and plump enough without it being too soggy. Note 5
Cinnamon is optional, it can added on top or mixed into the rice pudding at the end. General Notes
Do not walk away from the pot. It needs to be stirred regularly. Stir until your desired consistency, not too thick because it'll become too stodgy, just enough where it's thick but slightly soupy if you catch my drift. Just for reference - as the rice pudding cools, it will thicken. Once the rice pudding has thickened to your liking, just before you're ready to serve, taste your rice pudding to check that the texture of the rice is tender. If it's still slightly crunchy, keep adding milk and stirring until the rice is tender. Make sure to have some extra milk available just in case.