Rice pudding recipe what kind of rice

At this point, much of the liquid has been absorbed, so it's important that you stir regularly and if necessary, add a bit more hot milk or water as needed, to the pot to avoid scorching the rice.

You need to do this very slowly, a drop at a time, so you slowly bring the egg mixture up to the temperature of the rice mixture. If you add too much hot liquid at once, the eggs will cook an become a bit like scrambled eggs, which is definitely not what we want. Once you've added two ladles of hot rice mixture to the egg mixture.

Add the egg mixture into the pot with the rice. Return the pudding to the heat over medium heat. Cook, stirring constantly, until the mixture just breaks a bubble, then remove to a bowl.

Cover and refrigerate at least 6 hours. Pudding will thicken further as it refrigerates. What is the best rice for rice pudding? It really is a matter of personal taste and whether the rice pudding recipe starts with cooked or uncooked rice.

If it starts with cooked rice, pretty much any rice will work. This is not the case for rice pudding recipes that start with uncooked rice, as different rice will absorb liquid differently and affect the outcome.

Converted white long grain rice, Jasmine, Basmati or Arborio Rice all all good choices for rice pudding that starts with uncooked rice. Can I use brown rice for this rice pudding? Brown rice absorbs liquid in a different way than white rice and won't perform well with this recipe that starts with uncooked rice.

As mentioned above, brown rice will work in rice pudding recipes that start with cooked rice, so you may wish to seek one of those out if you want to use brown rice. Can I reduce or replace the sugar? Yes, you can reduce the sugar to taste. For replacing with an alternate sweetener, I suggest replacing with a granulated substitute vs. Can I use non-dairy milk for rice pudding? I think so, for the most part. I haven't tried this myself, but I believe it will be fine to replace the milk with non-dairy milk for simmering the rice.

Where it gets tricky is with the heavy cream, which contributes to the thickening of the pudding. Possible a non-dairy "cream" would work similarly, as it may have thickeners in it.

Can I omit the eggs in rice pudding? No, not in this recipe. The eggs are responsible for the thickening of the pudding, as we are essentially make a custard here at the end. Why is my rice pudding too thick or thin?

This rice pudding will thicken as it refrigerates. If it's a touch too thick for your liking, simply stir in a tablespoon or two of heavy cream and stir to loosen.

If your rice pudding has ended up too thin, it is likely that it didn't cook it long enough at the end to thicken the custard. If it needs rescuing, pour it into a saucepan, heat, then stir in a bit of cornstarch mixed with cold water, a bit at a time, until the pudding thickens as needed. How long will rice pudding keep in the fridge? Rice pudding will keep nicely in the fridge for days.

If it becomes too thick, simply stir in a tablespoon or two of heavy cream to loosen. Can you freeze rice pudding? Yes, you can. Rice pudding will keep well frozen for up to 3 months. Thaw in the refrigerator. There are a few places where this recipe can go wrong, so I thought I'd point them out, since I've done all of them at one point or another :. Use a large pot and watch very closely as it nears the boil starts steaming , to avoid that mess.

Either can result in rice scorching on the bottom of the pan or the mixture drying out before the rice has a chance to cook. Keep mixture at a gentle, just-barely simmer and stir it down regularly. Add a drop at a time really! You can increase to a slow stream as you go along, but keep whisking and don't rush it.

It can be hard to tell the first time you make it, when your custard has cooked long enough. It helps to know what you're aiming for. It won't look like the finished pudding in the photos. It will get there once it's refrigerated and set, but off the stove, it should look much more saucy. BUT, the sauce part should be creamy and noticeably thickened - not thin like milk.

My method is when the pudding nears the boil lots of steam rising from the mixture , I will stop stirring for a seconds, to see if any bubbles rise in the middle. If not, I keep cooking, stirring for another minute or so, then I stop again, to see if any bubbles rise. Once I see a bubble rise, I keep cooking, stirring, for only about seconds more, then remove and pour into serving bowl.

As rice absorbs liquid differently, you may find that the milk mostly disappears before your rice is cooked. If the mixture gets too dry, it may scorch on the bottom of the pan. Don't hesitate to add more milk or water to the pot towards the end of cooking, to make sure the liquid is sufficient to suspend the rice off the bottom. For best results add hot milk or hot water, to prevent cooling down the mixture. Recipe Extra Creamy Rice Pudding A delicious and creamy rice pudding recipe, cooked on the stove-top.

Don't dry. Set on stove-top over medium heat. Add milk. This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice. Reduce heat to low, cover, and simmer for 20 minutes.

Cook over medium heat until thick and creamy, 15 to 20 minutes. Remove from heat and stir in butter and vanilla. This recipe may also be made using Splenda R instead of sugar. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories. All Rights Reserved. Creamy Rice Pudding. Rating: 4. Read Reviews Add Review. By Allrecipes Member. Save Pin Print Share.

Creamy Rice Pudding Priscilla. Creamy Rice Pudding GodivaGirl. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Cook's Note: This recipe may also be made using Splenda R instead of sugar.

Full Nutrition. Reviews Read More Reviews. Most helpful positive review Peggy. Rating: 5 stars. The secret to any rice pudding is the timing of the sugar.

It must not be added until the rice is thoroughly cooked otherwise it will forever remain hard. Those who did not like this recipe should test the rice for tenderness before adding the sugar in the final stage of the recipe. Read More. Basmati and jasmine rice are both long grain rices.

I figured they would both offer good structure and texture to the rice pudding but might be too fragrant. I had a feeling that the regular long grain might turn out to be the best one in that it would still provide texture but would not have the fragrance that Basmati and Jasmine rice have. We also tested parboiled and instant rice just for fun. Observations: The basmati rice pudding had a nice texture from the nice long grains of the rice but you could definitely taste the basmati fragrance.

The Arborio rice pudding was creamy, chewy and thick. I almost found it to be too thick and chewy and it had a softer texture overall. It was almost as if the starchiness interfered with the sweetness and the flavour. The long grain regular rice pudding had the nice texture like the basmati rice pudding but with a more neutral flavour. I really liked that one from a texture and flavour standpoint.

The jasmine rice pudding also had a nice texture. Both the long grain rice pudding and the jasmine rice puddings tasted very similar from a taste and texture standpoint and these were the ones I preferred overall. All of these different types of rice except for instant and parboiled made a good rice pudding and it would be hard to tell the difference unless you were really concentrating.

However, we would not recommend that you use parboiled or instant rice. Thanks for this info!