Rice Pudding

Name: Rice Pudding
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: short grain rice 120 g; milk 700 ml; sugar 70 g; heavy cream 100 ml; vanilla extract 1 tsp; ground cinnamon 0.5 tsp

Quick answer

Total time: 45 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Rice simmered slowly in milk swells and sheds its starch into the liquid, leaving a pudding somewhere between porridge and custard.

Served warm, it is loose and spoonable; chilled overnight, it firms into something denser and closer to a set custard. Cinnamon goes on at the last moment so its aroma arrives before the first bite.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse 120 g short grain rice lightly, drain it well, and place it in a heavy pot.

Pour in 700 ml milk and spread the rice so the grains sit evenly under the liquid.
2

Set the pot over medium low heat until small bubbles appear around the edge, then lower the heat.

Stir slowly from the bottom so the milk does not boil over or catch on the hot surface.
3

Simmer for about 20 minutes, scraping the bottom and corners often with a wooden spoon.

The rice should look plumper, and the milk should begin to thicken enough to leave a light coating on the spoon.
4

Add 70 g sugar and stir for another 3 to 4 minutes, until it fully dissolves.

Keep the heat low because sweetened milk sticks faster, especially at the center and edges of the pot.
5

When the rice is tender but still softly textured, stir in 100 ml heavy cream to enrich the pudding.

Turn off the heat while it is slightly looser than the final texture wanted, because it thickens as it cools.
6

Stir in 1 teaspoon vanilla extract after the heat is off, then spoon the pudding into bowls.

Serve it warm, or chill it until firmer, and dust with 0.5 teaspoon ground cinnamon just before serving.