Rice Pudding Recipe – deliciously creamy, quick and easy treat that makes a good alternative to breakfast oatmeal. It’s dusted off with cinnamon and nutmeg and topped with raisins for an ultimate cozy winter comfort food that the whole family would enjoy!
Rice pudding fits all the criteria of a comfort food. It brings that nostalgic feeling on your first scoop and so much warmth as you go along.
What is even more attractive about this recipe is that it uses the most basic ingredients – milk, sugar and rice – and a few other which are a pantry staple. My favorite is Cardamon!
If your new year’s resolution is to spice things up in the kitchen and excite your taste buds then my friend – Make room in your pantry for some Cardamon pods. it has this distinct , citrusy and complex flavor.
Confession time -Shhhhhh
I have a personal long-standing love affair with cardamom- I was smitten ,the very first time we locked lips – It’s sexy ,exotic sweet , savory and a complex citrusy flavor . The aroma when grinding the pods intoxicating and my heart skips a beat every time …..
Are you with me ? Cause you can have it too! Check it out at any Arabic or Indian Market .
This rice pudding is straightforward and so easy to make that even an elementary kid can make with so much accuracy (my 9 year-old niece just did this during our recent visit).
Now what is the criteria for a perfect rice pudding?
I’ve tasted a couple of other rice pudding recipes out there and by far a perfect rice pudding for me shouldn’t be gummy nor watery and the rice shouldn’t be too firm nor too mushy.
There should be a very small amount of rice to milk ratio as rice expands and the milk reduces as it cooks. So don’t be tempted to thrown in extra rice for this recipe. It all works at the end.
In this recipe, I used regular milk and a half a cup of coconut milk for a creamier result with that subtle coconut flavor. You can always play around with both of them.
And out of curiosity, I found out that there are two ways to cook rice pudding recipe – baking or boiling. I’ve tried both but the boiling stovetop method appeals more to me; it’s rich, tasty and creamy. Although it seems like eternity waiting for it to thicken up.
Okay, it was just me…I was just too anxious to have a spoonful of this. 😉 Patience and self-control does help.
You can top it with your favorite fruit like mango or pineapple chunks along with raisins. Sprinkle a little brown sugar, cinnamon, nutmeg or even a bit of cocoa on top. Enjoy this pudding hot, lukewarm and even cold.
You get to choose how you like to eat it.
Tips and Notes:
- Long white rice works right for this recipe as it produces a slightly drier and chewier compared when using short grain white rice. Basmati rice produces a delicately aromatic pudding though.
- If you don’t want a film or skin on top of your pudding, make sure to lightly press a plastic wrap directly on the surface of the pudding right after it has cooked. If you leave it uncovered as it cool down, it will produce a thin film. Either way, this recipe is still enjoyable to dig in.
- For those who need it to be dairy-free, you can always substitute the milk for non-dairy ones like soy milk, almond milk and even coconut milk.
- Adjust the spices to suit your preference
Rice Pudding Recipe
- 2 ½ cups (600 ml) milk
- 1 ½ cup (360 ml) coconut milk (cartoon milk) about 80 calories per cup
- ¼ teaspoon (1.25 g) salt
- ½ cup (90 g) rice (I used basmati)
- ¼ cup (50 g) granulated white sugar
- 1 teaspoon (5 ml) vanilla
- ½ teaspoon (1.10 g) nutmeg
- ½ teaspoon (1.10 g) cinnamon spice
- ¼ -1/2 teaspoon (0.55 g) cardamom spice (optional)
- ½ cup (85 g) raisins
- Pineapple or Mango chunks
- Add milk, coconut milk, rice, and salt in a heavy saucepan. Bring to a boil over medium high heat.
- Stir saucepan then bring to a boil, then simmer – heat level should be very low. Cover the saucepan tightly with the lid. Continue cooking for about 12-15 minutes until tender.
- Gently stir the rice mixture with a wooden spoon to prevent rice from burning or sticking to the pan.
- Remove saucepan from stove. Add sugar, vanilla extract, nutmeg, cinnamon and cardamom spice.
- Return saucepan to heat and cook until desired thickness is reached – about a couple of minutes. Make sure there is some creamy liquid in the rice. As it cools it thickens up. Then throw in raisins.
- Serve warm with pineapples or mango or let it sit in the fridge until ready to eat.
Add milk, coconut milk, rice, and salt in a heavy saucepan. Bring to a boil over medium high heat. Stir saucepan then bring to a boil, then simmer – heat level should be very low. Cover the saucepan tightly with the lid. Continue cooking for about 12-15 minutes until tender.
Gently stir the rice mixture with a wooden spoon to prevent rice from burning or sticking to the pan. Remove saucepan from stove. Add sugar, vanilla extract, nutmeg, cinnamon and cardamom spice.
Return saucepan to heat and cook until desired thickness is reached – about a couple of minutes. Make sure there is some creamy liquid in the rice. As it cools, it thickens up. Then throw in raisins.
Serve warm with pineapples or mango or let it sit in the fridge until ready to eat.