Rice Pudding
Quick answer
Rice pudding is made by simmering short-grain rice in milk over low heat, stirring regularly, until the grains swell and release their starch into the surrounding liquid.
What makes this special
- Short-grain rice simmers in milk, releasing starch until Rice Pudding thickens to a creamy porridge.
- Rice starch dissolves into the milk on low heat transforming it into a cream-like thickness
- Pudding thickens further as it cools; removing from heat while still thin is key
Key ingredients
Core cooking flow
- 1 Rinse 120 g short grain rice lightly, drain it well, and place it in a heavy pot.
- 2 Set the pot over medium low heat until small bubbles appear around the edge, then lower the heat.
- 3 Simmer for about 20 minutes, scraping the bottom and corners often with a wooden spoon.
Rice pudding is made by simmering short-grain rice in milk over low heat, stirring regularly, until the grains swell and release their starch into the surrounding liquid. The result is a thick, porridge-like dessert with a creamy consistency that coats the back of a spoon. Vanilla extract infuses the dairy base with a warm, floral note, and a pour of heavy cream near the end pushes the richness further. A dusting of ground cinnamon on top adds an aromatic layer that greets the nose before the first spoonful reaches the mouth. The most common pitfall is scorching - rice and milk on a hot surface stick and burn quickly, so frequent scraping with a wooden spoon is non-negotiable. Because the pudding continues to thicken as it cools, pulling it off the heat when it looks slightly thinner than desired yields the best final texture. Served warm, it feels like a hug in a bowl; chilled overnight, it sets firmer and develops a denser, more custard-like character.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Control
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.
- 3Control
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.
- 4Season
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.
- 5Step
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.
- 6Finish
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.
After the steps
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