Rice pudding is a wonderfully simple recipe with a delicious taste that appeals to both kids and adults. This traditional dessert crosses many cultures, taking on different names and slight variations that make it unique in each country. In France, it’s known as riz au lait, a dish often enhanced with vanilla and a sprinkle of caramelized sugar. In Spain, it becomes arroz con leche, flavored with a touch of cinnamon and sometimes lemon zest, giving it a delicate and irresistible fragrance and flavor.
Italians rice pudding takes different forms depending on the region: in the north, people usually make it with whole milk and sugar, enriched with vanilla or lemon zest, while in the south, it’s often creamier and more aromatic. In England, it’s also very popular, simply known as rice pudding, where people traditionally bake it and sometimes enrich it with raisins or nuts. Parts of Asia, like India, people make a similar dessert called kheer with rice, milk, sugar, and cardamom, sometimes garnishing it with chopped pistachios and almonds for a bit of crunch. In Japan, a version called okayu is common—a rice porridge that people sweeten with sugar or honey, especially enjoying it for breakfast or as a light dessert.
The beauty of rice pudding lies in its versatility and the comfort it offers with every spoonful. With just a few ingredients like rice, milk, and sugar, you can create a dessert that’s open to endless personalization, making it special and perfect for any occasion.
How to Make Rice Pudding
To prepare a delicious rice pudding, start by cooking the rice in a high-sided pot. Add an equal amount of water to rice, allowing for even and gentle cooking. Bring the water to a boil and let the rice cook until tender and all the water is absorbed.
Next, add about milk (3/4 of the total amount) and the sugar, and continue cooking over low heat. Stir frequently so that the rice releases its starch, helping the pudding to develop a creamy, smooth texture. Meanwhile, place the dried apricots, raisins, and candied orange in a small bowl. Pour the remaining milk over them to plump them up and soften. This will make the fruit juicier and more flavorful.
Remove the pot from the heat once most of the milk is absorbed and the pudding reaches a thick, creamy consistency. Add the remaining milk along with the soaked fruit: the apricots, raisins, and candied orange. Stir well to evenly distribute all ingredients.
To finish, add a teaspoon of butter, a few drops of vanilla extract, and a beaten egg. The egg will give the pudding a richer and thicker texture, while the butter and vanilla will enhance the aroma and flavor. Gently stir until everything is well combined, and your rice pudding is ready to serve. Enjoy it warm to fully appreciate its softness and comforting aroma—a perfect treat for any time of the day.
pick the right rice
When making rice pudding, you face a key decision: to use pre-cooked rice or to cook it directly as part of the dessert. Both options have their benefits, and the choice largely depends on the time available and the desired result.
Using pre-cooked rice speeds up the process. This version is ideal for those who are short on time or want to use leftover rice from a previous meal, thus reducing food waste. However, this method may result in a less creamy pudding, as the rice has already released some of its starch during the first cooking.
Cooking the rice on the spot takes more time but offers a thicker and creamier result. This method slowly cooks the rice in milk, which thickens as it absorbs the rice’s starch, creating a smooth, velvety texture. This option is ideal for those who love a rich, hearty dessert where each spoonful is a small pleasure. With a bit of patience, you can achieve a perfectly textured rice pudding that’s soft and almost silky.
insta rice and brow rice
While instant rice is undoubtedly convenient and quick, it’s better to use a rice variety like Arborio for this recipe. Arborio rice is ideal because its short, plump grains release starch as it cooks, creating that signature creamy texture that makes rice pudding so indulgent. Instant rice, on the other hand, doesn’t have the same starch content and may result in a pudding that’s less creamy and more grainy. So, for the best results, using Arborio rice will really enhance the dish and give you that smooth, velvety consistency you’re aiming for.
It’s also possible to use brown rice, although the result will be quite different. When using brown rice, not only will the final texture and flavor be distinct, but the cooking process itself will also change. Brown rice has a much longer cooking time compared to white rice, and it contains less starch, which means the pudding may not turn out as creamy. While it still makes a tasty dessert, expect a chewier texture and a nuttier flavor, which gives the pudding a different, but still delicious, character. Keep in mind that you’ll need to adjust the cooking time and liquid accordingly to ensure the rice cooks through properly and absorbs the flavors.
What to Add to the Recipe
Rice pudding is a simple, versatile base that lends itself beautifully to endless customizations. You can enrich this recipe, with its delicate taste and soft texture, by adding a variety of ingredients to create unique flavor and texture combinations. If you’d like a touch of natural sweetness and a texture contrast, adding dried or candied fruits is perfect. Our choice, for example, is vanilla, with its intense aroma that wraps around and infuses the rice, along with a mix of dried apricots, raisins, and candied orange.
The dried apricots add a hint of color and a fruity note that pairs beautifully with the creamy rice. The raisins soften during cooking, releasing sweetness and a slightly caramelized note. Finally, the candied orange adds freshness and a citrus fragrance that balances the sweetness of the pudding, creating a perfect harmony among the ingredients.
Beyond these additions, there are many other options: spice lovers can try adding a pinch of cinnamon or nutmeg for a warm and cozy note. Those with a sweet tooth might finish it with chocolate chips or coconut flakes, which melt into a creamy and delicious contrast. For a fresher touch, you could top the pudding with fresh berries or a spoonful of jam. Each addition can transform rice pudding into a different, delightful dessert, perfect to enjoy on any occasion.
Can Rice Pudding Be Vegan?
Absolutely! Rice pudding is perfect for a vegan version, with a few simple substitutions to replace animal-derived ingredients. You can easily substitute milk, butter, and eggs without compromising the creaminess and flavor of this traditional dessert.
Instead of cow’s milk, you can use plant-based alternatives like almond milk or coconut milk. Which adds a delicate nutty flavor, or rice milk, which has a more neutral and slightly sweet taste, perfect for balancing the other ingredients. Both are great for achieving a soft, creamy consistency, just like in the classic version.
To replace butter and egg, you can add a teaspoon of rice flour, which helps create a creamy and compact pudding, thickening the mixture without animal ingredients. Alternatively, you can add a bit of cornstarch or potato starch, which have a similar effect and are perfect for making the pudding smooth and velvety.
This vegan version of rice pudding is just as delicious, healthy, and perfect for anyone who wants a light dessert free of animal products, without sacrificing the comfort and deliciousness of this traditional treat.
Diary-free Rice pudding
You can easily substitute dairy milk and butter with plant-based alternatives, such as almond milk or oat milk or coconut milk. For the butter, simply replace it with a tablespoon of rice starch, which will help maintain the creamy texture of the pudding while keeping it entirely plant-based and dairy-free. These simple swaps allow you to enjoy a delicious and smooth rice pudding without any animal products, making it perfect for those following a vegan or dairy-free diet.
rice pudding Cooking tips
The rice should be soft and well-cooked to ensure excellent creaminess. So, rice selection is important. Choose a type with small, very white grains. Also, make sure the cooking time is over 15 minutes.
Keep the temperature medium-low throughout cooking. This will help the rice absorb the milk and spices properly, releasing all its starch for a creamy result.
How to store rice pudding
Rice pudding can be stored in the refrigerator for 2-3 days, and if you want to keep it for a longer period, you can also freeze it. When freezing, transfer it to an airtight container or a freezer bag, trying to remove as much air as possible to prevent ice crystals from forming. In the freezer, the pudding will stay good for up to 1-2 months.
When you’re ready to enjoy it, let it thaw in the refrigerator for several hours or overnight. After thawing, you may need to reheat it with a little milk to restore its creamy texture. Reheat it slowly, stirring occasionally, until it reaches the desired consistency. While freezing doesn’t affect the flavor too much, the texture might be slightly less silky compared to fresh, but the taste will still be satisfying.
Creamy Rice Pudding
Rice pudding is a wonderfully simple recipe with a delicious taste that appeals to both kids and adults.
Servings: 4 people
- 1 cup rice
- ¾ cup water
- 1 cup milk
- 4 dried apricot
- ⅔ cup raisin
- ⅓ cup candied orange
- 1 egg
- ⅓ cup sugar
- 1 tbsp vanilla extract
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Cook the rice in a high-sided pot with water equal to the amount of rice.
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Once the rice is cooked, add three-quarters of the milk and the sugar, continuing to cook over low heat.
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Soak the dried apricots, raisins, and candied orange in the remaining milk.
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Once the milk has been absorbed, remove the pot from the heat. Add the remaining milk with the apricots, raisins, and orange.
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Stir well and finish the pudding with butter, vanilla extract, and a beaten egg. Serve warm.
Calories: 426kcal | Carbohydrates: 91g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 64mg | Potassium: 464mg | Fiber: 3g | Sugar: 34g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
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