Rice Pudding

Ingredients

• 1 cup (about 190 g)rice
• 2 litres, 1 more (cold)full-fat milk
• 1 cup (about 200 g)sugar
• 1 tspvanilla
• 3 tbsp (about 24 g)cornflour
• 2 tbsp (about 15 g)powdered whipping cream

Instructions

1. 1

   Soak the rice

   Cover the rice with water and leave it to soak for 2 hours.

2. 2

   Heat the milk

   Put the milk and soaked rice in a large pot. Stir as you bring the milk to a boil, then remove the pot from the heat, cover it and leave it for 1 hour. Check that the rice is cooked.

3. 3

   Sweeten the mixture

   Return the pot to medium heat, add the sugar and stir until it has dissolved.

4. 4

   Mix the cornflour

   Mix the cornflour into ½ cup of cold milk, then stir this mixture into the pot. Keep stirring until the pudding thickens.

5. 5

   Add the cream

   Mix the powdered whipping cream with the other ½ cup of milk. Stir it into the pudding and mix everything thoroughly.

6. 6

   Chill the bowls

   Divide the pudding between small bowls and decorate as you like; the original recipe suggests almond powder and coconut. Refrigerate and serve cold.

What is rice pudding?

Rice pudding is a dessert made by cooking rice with milk until the grains are soft and the mixture is creamy. Versions are found in many food traditions, so this recipe is best understood as a simple home-style take rather than one tied to a particular cuisine.

Here, the rice first rests in hot milk off the heat, then cornflour and powdered whipping cream help give the pudding a thicker, richer finish. Chilling it in small bowls makes it easy to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 725 calories, 17g protein, 120g carbs, 23g fat.

The rice and sugar provide most of the carbohydrates, while full-fat milk and whipping cream powder contribute much of the fat and some protein. Serve a smaller bowl alongside fresh fruit if you want a lighter dessert portion.

The rice and milk

Rice: soaking it for 2 hours gives it a head start before it goes into the pot. The recipe does not specify a variety, so check the grains for tenderness after their covered rest.

Milk: full-fat milk gives the pudding its creamy base. The method also uses cold milk to blend with the cornflour and whipping cream powder.

Thickening the pudding

Cornflour: mix it with cold milk before adding it to the hot pudding so it disperses smoothly. Stir continuously as the mixture thickens.

Whipping cream powder: blend it with the second ½ cup of cold milk first, then stir it into the pot until evenly incorporated.

Check the texture

Rice: after the covered hour off the heat, taste a grain to check that it is cooked through. If it is still firm, the recipe does not give a further cooking time, so continue gently until tender.

Pudding: the cornflour stage is complete when the mixture has visibly thickened. It will be served cold, so allow for a firmer texture after chilling.

Timing and temperature

Soaking takes 2 hours, followed by a 1-hour covered rest after the milk comes to a boil. The total cooking time is not specified, and the final chilling time depends on how cold you want the bowls.

The method relies on bringing the milk to a boil, then taking the pot off the heat before the covered rest. Return it to medium heat for the sugar and thickening stages.

Serving and toppings

Serve the pudding cold in the small bowls specified in the method. Almond powder and coconut are the suggested decorations.

For a more balanced plate, pair a bowl with fresh fruit. Keep toppings light if you want the creamy rice pudding to remain the main focus.

Recipe notes & tips

• Soak the rice for the full 2 hours before cooking.
• Stir as the milk comes to a boil to help prevent sticking.
• Check the rice for tenderness after its covered rest.
• Whisk the cornflour into cold milk before adding it to the pot.
• Keep stirring while the cornflour mixture thickens the pudding.
• Chill the bowls before serving for the cold finish described in the recipe.

Variations

• Almond topping: dust the bowls with almond powder as suggested in the recipe.
• Coconut topping: sprinkle coconut over the pudding before serving.
• Vanilla finish: stir the listed vanilla into the pudding for a clear vanilla note.
• Fruit garnish: add fresh fruit when serving for a bright contrast.
• Single dish: chill the pudding in one larger serving dish instead of individual bowls.

Common mistakes to avoid

• Skipping the soak: the recipe calls for a 2-hour soak, so allow time for it before cooking.
• Leaving the rice unchecked: test a grain after the covered hour and make sure it is cooked.
• Adding dry cornflour: mix it with cold milk first to reduce the chance of lumps.
• Stopping the stirring: keep mixing as the cornflour thickens the pudding so it cooks evenly.
• Serving it warm: refrigerate the bowls, as the recipe is intended to be eaten cold.

How to store

Cover and refrigerate the bowls, then eat the pudding cold. The recipe does not specify a storage duration, so keep it chilled and use it promptly; stir gently before serving if it has thickened further.

Frequently asked questions