Rice pudding is one of those desserts that stands the test of time. Extremely versatile, amazingly global, and always satisfying.
Why this recipe works
- This is an excellent way to minimize waste: Who likes to waste food and let alone money? I know I do not. And the truth is, sometimes our water-to-rice ratios are entirely wrong, and you end up with mushy rice. With this recipe, you might end up with dessert.
- Delicious: Basic ingredients, but a familiar taste that anyone in your family would enjoy.
- Versatility: This pudding can be a blank canvas of possibilities and flavors.
Ingredients
- Rice: This recipe can be prepared with raw rice. I usually make my rice pudding with leftover white rice or overcooked rice. I keep my white rice mild in flavor if the pudding is an option, and I do not use onions or condiments.
- Coconut Milk: I love coconut in my rice pudding. The flavor is subtle but extremely tasty.
- Spices: Cinnamon sticks and orange or lemon peel add more subtle flavors to your pudding.
Variations/Substitutions
- Not a coconut lover? Don’t use it! Substitute the coconut milk for evaporated, almond, or any dairy substitute you might enjoy.
- Raisins: I do not like raisins in my pudding, so I omitted them from this recipe. However, many people like raisins, so feel free to experiment. If raisins are not your cup of tea either, consider cranberries, dried apricots, or dried mangoes.
- Spices: Nutmeg goes great in this recipe. Add about ⅛ of a teaspoon to your milk mixture. Other spices to consider are:
- Cardamom: cardamom will give your rice pudding an international flare. A spice commonly used in Asia, cardamom adds a bit of spice and many floral undertones. This is a flavor reminiscent of Chai tea.
- Dried Rose Pedals: Wow!
- Ginger: a small amount of freshly grated ginger can go a long way in your rice pudding.
Step-by-Step Instructions
I made this recipe with rice I had already cooked, which I had accidentally overcooked. It happens. But I thought it was a great example of what to do when you overcook the rice so you do not have to waste it. If the rice is so overcooked that it cannot cook any further, boil the milk mixture separately and then add the milk to the cooked rice instead.
- Place your cooked rice in a saucepan. Make sure the pan is big enough for the rice and the liquid that will be added.
- Take one can of coconut milk and about a cup of regular milk. Double down on your coconut milk if you want if you do not wish to use regular milk.
- Add a tablespoon of vanilla to the mixture.
- Followed by half a cup of sugar and one cinnamon stick.
- Add orange or lemon peel to the mixture. I used dried peels, but fresh ones would work just as well.
- Again, if the rice can withstand more cooking, bring the mixture to a boil. If the rice is too overcooked, bring the milk mixture to a boil. Make sure the sugar is completely dissolved.
- Pour the rice mixture into a serving dish.
- I like my rice pudding soft and a bit milky. Again, this is my personal preference. So I make an extra milk component consisting of a can of condensed milk and just enough coconut milk to thin the condensed milk and pour it over the rice. Chill the pudding overnight before serving or for a few hours until the milk cools completely.
- Serve your pudding in small cups or dessert bowls with a dusting of cinnamon. Buen Provecho, Enjoy!
Expert Tips
- You still want to feel a bit of chewiness in your rice. If you are using already-cooked rice leftover or have accidentally overcooked a bit like I did when I made this recipe. Again, it happens. I highly suggest making the milk mixture separate and adding the milk mixture and adding it to the cooked rice. Allow the rice to soak some of the milk mixture and chill. Add more coconut milk if the rice "dries" or soaks most of the liquid. I used a mixture of coconut milk and condensed milk and poured it onto my pudding because I like my pudding milky.
Frequently Asked Questions
Growing up, I remember seeing my grandmother using short grain rice. I think it is because short grain tends to me starchier than long grain rice and produces a creamier texture. However, Jasmine rice, a long grain rice, a beautifully delicate and floral qualities that add a different facet to the recipe.
Rice pudding can last in an airtight container up to 3-4 days.
Depends on your preference and climate. It was always served cold while I was a child living in Puerto Rico, but I do know that some countries would eat it warm. Afterall, rice is a cereal and it could be eaten like an oatmeal.
Not in this recipe. Tapioca, which is cassava starch and sometimes compared to rice pudding, does call for eggs to be added to the mixture. The yolks are added towards the beginning of the process and the whites are made into a meringue, then it is folded towards the end of the process to make the final product fluffy.
Related Recipes (category)
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Arroz Con Dulce
Ingredients
- 4 cups cooked rice, Jasmin Rice If using raw rice, 2 cups of raw rice and 2 cups of water
- 1 can coconut milk
- 1 cup milk
- 1 tablespoon vanilla
- ½ cup sugar I will add a condense milk towards the end, so I pace myself with the sugar. If you do not want to make yours milky, increase the sugar to 1 cup
- 2 cinnamon sticks
- 1 teaspoon lemon or orange peel
Instructions
- Place your cooked rice in a saucepan. Make sure the pan is big enough for the rice and the liquid that will be added.
- Take one can of coconut milk and about a cup of regular milk. Double down on your coconut milk if you want if you do not wish to use regular milk.
- Add a tablespoon of vanilla to the mixture.
- Followed by half a cup of sugar and one cinnamon stick.
- Add orange or lemon peel to the mixture. I used dried peels, but fresh ones would work just as well.
- Again, if the rice can withstand more cooking, bring the mixture to a boil. If the rice is too overcooked, bring the milk mixture to a boil. Make sure the sugar is dissolved completely.
- Pour the rice mixture into a serving dish.
- I like my rice pudding soft and a bit milky. Again, this is my personal preference. So I make an extra milk component consisting of a can of condensed milk and just enough coconut milk to thin the condensed milk and pour it over the rice. Chill the pudding overnight before serving or for a few hours until the milk cools completely.
- Serve your pudding in small cups or dessert bowls with a dusting of cinnamon. Buen Provecho, Enjoy!
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