Easy Rice Pudding Recipe

Fancy something tasty but fed up with baking? Check out this rice pudding recipe that will make the day easily amazing!

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Rice pudding is a classic dessert that has been enjoyed by people all over the world for centuries. This creamy, comforting dish is made by cooking rice in milk and sweetening it with sugar and spices, and it can be enjoyed hot or cold.

What Rice is best for making rice pudding?

Depends on what are we after in texture. Long grain rice tends to stay together better during cooking and provides a more grainy experience while the short grain rice makes a smoother mushier experience.

Interestingly, rice pudding has played a significant role in American history. Thomas Jefferson, the third president of the United States, was said to be a big fan of rice pudding and even served it at his inaugural dinner in 1805. He was so taken with the dish that he reportedly requested the recipe from his chef, James Hemings, who was also his brother-in-law and one of the first African American chefs in the country.

Is homemade rice pudding healthy?

Homemade food is as good as we make it so if we use healthy ingredients we will make healthy food. Rice is not the most nutritious food on Earth though so try to refrain from basing any diet plans on rice pudding alone.

In recent years, there has been a growing interest in healthier versions of rice pudding, including those made with added fruits instead of sugar. With the rise of health-conscious eating, many people are looking for ways to enjoy their favorite desserts without compromising their diets. Thus, we have seen an emergence of rice pudding recipes that use natural sweeteners like honey, maple syrup, and fruits like mango and raspberry.

How to thicken rice pudding?

Rice pudding should thicken on its own by soaking up the liquid added to it. If for some reason too much liquid was added to it we can simply cook away the excess amount. In case we don’t want to get rid of the liquid we can stir in whisked egg yolks that will thicken up the milk. In emergency situations corn starch or plain white flour can be added in too. Keep in mind that rice pudding will gets firmer as it cools.

Despite the changes in the recipe, rice pudding remains a beloved dessert that connects people to their past and traditions. It is a testament to the enduring power of food to evoke memories, bring people together, and spark joy. So whether you prefer your rice pudding with added sugar or fruits, one thing is certain: this dish will always hold a special place in our hearts and on our dinner tables.

Ingredients

Rice pudding

• 1 cup / 190g Rice
• 6 cups / 1500g Milk or milk substitutes
• 1 teaspoon / 5g Vanilla extract
• 2 tablespoon Honey or sweetener of choice
• 2 tablespoon / 30g Butter
• Optional
  • 1 teaspoon ground Cinnamon
  • ¼ cup / 50g Raisins

Low Fat Rice pudding

• 1⅛ cups / 200g Rice
• 4 cups / 1000g Milk or milk substitutes (low fat)
• 1 teaspoon / 5g Vanilla extract
• Optional
  • 1 teaspoon ground Cinnamon
  • ¼ cup / 50g Raisins
  • 2 tablespoons / 40g Honey or sweetener of choice

Fruit sauce

• 1lb / 500g Fruits of any kind
• ½ cup Water

How to make Rice pudding

Rice pudding

1. Add rice into a saucepan then place it on high heat.
2. Pour the milk in, put the lid on and bring it to boil while stirring it every now and then.
3. Stir in vanilla extract, sweetener, optional cinnamon and raisins.
4. Put the lid back on and cook it on low heat until the rice begin to be visible due to the dense simmering milk won’t let it sink. It takes about 30 minutes.
5. Add the butter then put lid halfway on then cook it further on low heat until the desired density is achieved. Skip adding butter for low fat rice pudding.
6. It shouldn’t take longer than 15 more minutes. Also keep in mind that once the rice pudding cools down it will further thickens.

Fruit sauce

1. Rinse and peel the fruits of our choice. It can be any kind of fruits lying around doomed to be wasted yet found new purpose on a rice pudding.
2. Cut them up.
3. Add them onto a frying pan with a bit of water.
4. Put the lid on and on medium heat cook them for about 10 – 15 minutes.
5. Stir every now and then. Add a bit more water if too much evaporates during the process.

Assembly

1. Serve the rice pudding onto cups and pour the fruit sauce on top.
2. Sprinkle cinnamon on top if desired.

Enjoy!

Some are borne to be free but others can’t imagine life without boundaries. Make sure to check out these desserts in the cups:

• Chocolate Trifle Recipe
• Keto Crème Brûlée Recipe
• Yogurt Parfait Recipe
• Healthy Parfait Recipe
• Chia Pudding Recipe
• Floating Island Recipe Straight From Heaven
• Low Carb Chocolate Mousse for Those Gloomy Wednesdays

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Easy Rice Pudding Recipe

Fancy something tasty but fed up with baking? Check out this rice pudding recipe that will make the day easily amazing!

Course Breakfast, Dessert

Cuisine Gluten free, Sugar free recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

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Ingredients

Rice pudding

• ▢ 1 cup Rice
• ▢ 6 cups Milk or milk substitutes
• ▢ 1 teaspoon Vanilla extract
• ▢ 2 tablespoon Honey or sweetener of choice
• ▢ 2 tablespoon Butter

Optional

• ▢ 1 teaspoon ground Cinnamon
• ▢ ¼ cup Raisins

Fruit sauce

• ▢ 1 lb Fruits of any kind
• ▢ ½ cup Water

US CustomaryMetric

Instructions

Rice pudding

• Add rice into a saucepan then place it on high heat.
  
• Pour the milk in, put the lid on and bring it to boil while stirring it every now and then.
  
• Stir in vanilla extract, sweetener, optional cinnamon and raisins.
  
• Put the lid back on and cook it on low heat until the rice begin to be visible due to the dense simmering milk won’t let it sink. It takes about 30 minutes.
  
• Add the butter then put lid on and cook it further on low heat until the desired density is achieved.
  
• It shouldn’t take longer than 15 more minutes. Also keep in mind that once the rice pudding cools down it will further thickens.
  

Fruit sauce

• Rinse and peel the fruits of our choice. It can be any kind of fruits lying around doomed to be wasted yet found new purpose on a rice pudding.
  
• Cut them up.
  
• Add them onto a frying pan with a bit of water.
  
• Put the lid on and on medium heat cook them for about 10 – 15 minutes.
  
• Stir every now and then. Add a bit more water if too much evaporates during the process.
  

Assembly

• Serve the rice pudding onto cups and pour the fruit sauce on top. Sprinkle cinnamon on top if desired.

Notes

Enjoy!

Nutrition

Serving: 100g | Calories: 109kcal (5%) | Carbohydrates: 17g (6%) | Protein: 3g (6%) | Fat: 3g (5%) | Saturated Fat: 2g (12%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 11mg (4%) | Sodium: 38mg (2%) | Potassium: 152mg (4%) | Fiber: 1g (3%) | Sugar: 8g (9%) | Vitamin A: 214IU (4%) | Vitamin C: 1mg (1%) | Calcium: 92mg (9%) | Iron: 0mg (2%)

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