Creamy Dreamy Rice Pudding a Proper British Classic

Recipe Introduction: Get Ready for the Best Rice Pudding Ever!

Fancy a proper, comforting pudding? Remember your Nan's rice pudding? Well, get ready to learn how to cook rice pudding that's even better! This creamy rice pudding recipe is pure comfort food.

Quick Hook

Honestly, who doesn't love a good rice pudding? This homemade rice pudding recipe is easy, super creamy, and packed with vanilla flavour. It’s like a warm hug in a bowl.

Brief Overview

Traditional rice pudding has been a staple dessert for ages. This recipe gives it a little boost. It’s easy peasy and takes about two and a half hours, but it’s mostly hands off.

This recipe makes six servings. Perfect for sharing... or not!

Main Benefits

Rice pudding is surprisingly good for you, providing calcium and energy. Make this easy rice pudding recipe on a chilly evening.

What makes this recipe for rice pudding so special? The creamy texture and the hint of nutmeg, trust me. You won't regret it.

Time to gather the ingredients. First, you will need rice. Short grain rice works best here. Then, fresh milk and thick cream. Don't forget the vanilla bean, sugar and a pinch of spice.

Ingredients & Equipment

Let’s talk ingredients, yeah? For the best rice pudding , quality is key. Trust me, it makes a difference.

Main Ingredients Sorted

First up, rice. You'll need 3/4 cup (150g) of short grain rice. Think Arborio, or pudding rice. Not Uncle Ben's! Quality is important.

Trust me, the texture will be miles better. We also need 4 cups (950ml) of proper, full fat milk. Get the good stuff; it’s what makes it creamy.

Then, 1/2 cup (100ml) of double cream goes in. Richness personified.

Sugar wise, go for 1/2 cup (100g) of granulated. You can always adjust sweetness later. Vanilla is a must! Use one vanilla bean, split and scraped, or 1 tsp of extract.

Ground nutmeg? A 1/4 teaspoon will do the trick. Finally, a pinch of salt balances everything.

Seasoning Notes: Spice It Up!

Nutmeg and vanilla are the classic combo. Cinnamon works great too. Want a twist? Try lemon zest. It adds zing.

I once used cardamom; it was divine! For a homemade rice pudding with a twist, experiment.

If you haven't got vanilla extract, use a dash of almond extract. Or a little splash of Amaretto. It tastes lovely. Honestly, though, vanilla is a must.

Equipment Needed: Keep It Simple!

All you need is a heavy bottomed saucepan. This stops the rice from burning. A wooden spoon is perfect for stirring.

You also need measuring cups and spoons, of course. If baking it, grab an oven proof dish. You can do this stovetop rice pudding in one pot.

Alternatively, a sturdy Pyrex bowl is useful. Don't over complicate it. If you are making a rice pudding for one then find the smallest saucepan you can find!

And there you have it: all the bits and bobs you need to create the best rice pudding recipe!.

Cooking Method: How to Cook Rice Pudding Like a Pro

Right then, let's get cracking on the best rice pudding you've ever had! Forget those gloopy messes you might have suffered in school dinners.

This is homemade rice pudding done right. A proper traditional rice pudding . Honestly, the smell alone is worth the effort.

So get ready for the most creamy rice pudding recipe ever!

Prep Steps: Mise en Place Magic

First things first, let's get organised, yeah? It's the secret to stress free cooking. Gather all your bits and bobs: 3/4 cup (150g) short grain rice , 4 cups (950ml) whole milk , 1/2 cup (100ml) heavy cream , 1/2 cup (100g) granulated sugar , a vanilla bean (or 1 tsp vanilla extract ), 1/4 teaspoon ground nutmeg , and a pinch of salt.

Rinse your rice. It stops it getting sticky. Trust me. Get your heavy bottomed pan ready. Safety bit: keep an eye on the hob, alright? No one wants a burnt pudding.

step-by-step to Pudding Perfection

Alright, here's how to cook rice pudding !

1. Rinse 3/4 cup (150g) rice under cold water.
2. Chuck the rice, 4 cups (950ml) milk, 1/2 cup (100ml) cream, 1/2 cup (100g) sugar, vanilla, nutmeg, and salt into the pan.
3. Bring to a gentle simmer over medium heat.
4. Turn the heat right down and simmer for 2 hours 30 minutes , stirring every 15- 20 minutes . No burning!
5. Remove the vanilla bean. Stir in vanilla extract if using.
6. Dot with butter.

The pudding should be thick and the rice tender.

Pro Tips for a Top-Notch Recipe For Rice Pudding

Okay, listen up! Low and slow cooking is essential. Regular stirring prevents sticking. And here’s a trick: to stop that dreaded skin from forming.

Dot the top generously with butter, creating a buttery barrier.

Avoid boiling the milk. Burned milk is no fun, is it? You can also make this ahead. Cool it down and then store it in the fridge.

It's brilliant for a rice pudding for one kind of a treat. This easy rice pudding recipe is your ticket to pudding heaven, whether you're baking baked rice pudding recipe or cooking stovetop rice pudding .

The key is in the low and slow. I hope you enjoy!

Recipe Notes: Nailing Your Best Rice Pudding

Right, so you’re ready to learn how to cook rice pudding . But before you get started, let's chat about some insider tips and tricks.

Consider these my own personal, hard won wisdom from countless batches of this classic dessert.

Plating Up Perfection: Serving Suggestions

Forget those boring bowls! For a real wow factor, try individual ramekins. Dust with a generous grating of nutmeg. A dollop of good quality jam like raspberry or strawberry is the perfect accompaniment.

Why not give rice pudding for one a try in a fancy glass. Ooh, and a crisp biscotti on the side for dipping? Pure indulgence.

And don't forget that cup of tea, needs to be strong.

Stow It Away: Storage Tips

Pop any leftover pudding into an airtight container. It'll happily keep in the fridge for up to three days. If you want to keep it longer, think about freezing.

Spoon individual portions into freezer safe containers. When you’re ready to enjoy it, let it thaw overnight in the fridge. Warm it gently in a saucepan, adding a splash of milk if needed to loosen it up.

Avoid overheating or the texture can change.

Shake Things Up: Variations

Feeling adventurous? One easy switch is adding a touch of citrus. Orange zest really brightens the creamy rice pudding recipe .

For a dairy-free version, use your favourite plant based milk. Oat milk works especially well for a homemade rice pudding . You can also swap the vanilla for almond essence.

What's Inside? Nutrition Basics

Okay, so this isn't exactly health food. But traditional rice pudding does have some goodness. It's a decent source of calcium from the milk.

The rice also provides some carbohydrates for energy. A serving of the recipe yields approximately 300 calories . Remember, everything in moderation.

Honestly, making easy rice pudding recipe isn't rocket science. And it's a blank canvas for so many flavours. Whether you go stovetop rice pudding or baked rice pudding recipe , you really can't go wrong.

Just relax, stir regularly, and enjoy the process. Remember to have fun and enjoy a delicious recipe for rice pudding .

Frequently Asked Questions

Why did my rice pudding turn out lumpy? Is there a way to avoid that "gloopy" texture?

Lumpy rice pudding is often caused by cooking the rice too quickly or not stirring frequently enough. Remember, low and slow is key! Gentle simmering and regular stirring (every 15-20 minutes) ensure the rice cooks evenly and releases its starch gradually, creating that lovely creamy texture we're all after.

Think of it like making a proper béchamel sauce patience is your friend.

Can I bake my rice pudding in the oven instead of cooking it on the stovetop, and how to cook rice pudding if I choose to bake it?

Absolutely! Baking rice pudding gives it a wonderfully comforting, slightly caramelised top. To bake it, follow the recipe up to step 4, then transfer the mixture to an oven proof dish.

Dot the top with butter and bake at 300°F (150°C) for about 2-3 hours, or until the rice is tender and the pudding is golden brown. Just keep an eye on it, as oven times can vary.

How do I prevent that dreaded skin from forming on top of my rice pudding? It's a bit like school dinners gone wrong!

Ah, the dreaded skin! There are a couple of tricks. The recipe suggests dotting the top generously with knobs of butter which works as a barrier. Another option is to press a piece of buttered parchment paper directly onto the surface of the pudding while it cools this creates a seal and prevents the skin from forming.

You can also sprinkle the top with a little sugar during the last 30 minutes of baking for a lovely crust instead.

What's the best type of rice to use when learning how to cook rice pudding, and can I use brown rice?

Short grain rice, like Arborio or pudding rice, is the classic choice for rice pudding. These varieties have a higher starch content, which contributes to the creamy texture. You can use brown rice, but be aware that it will require a significantly longer cooking time (likely double) and will result in a chewier, less creamy pudding.

You'll also probably need to add more liquid.

How long does rice pudding last in the fridge, and what's the best way to store it?

Rice pudding will keep in the fridge for up to 3-4 days. Store it in an airtight container to prevent it from drying out or absorbing any funky fridge odours. When reheating, you might want to add a splash of milk or cream to loosen it up, as it tends to thicken upon chilling.

A quick zap in the microwave or gentle warming on the stovetop will do the trick!

Can I make this rice pudding recipe vegan, and what are the best dairy-free substitutes?

Yes, absolutely! To make this recipe vegan, simply substitute the dairy milk and cream with plant based alternatives. Oat milk and almond milk work well as milk substitutes, providing a similar creamy texture.

For the cream, use coconut cream (the thick part from a can of refrigerated coconut milk) or a vegan cream alternative. You may need to adjust the sugar slightly depending on the sweetness of the plant based milk you use.