Wednesday, June 24

Rice Pudding

Before this, I'd never had rice pudding. I'm not a huge pudding fan, normally, but I saw a picture of it about a week ago, and decided to make it.
With that in mind, other than seeing the picture, I had no idea how it was supposed to turn out. My father scoffed, figuring I wouldn't like it.

Liar! I loved it. Delicious!

Pretty simple recipe, as well.
Of course, my awkward self managed to make it difficult, and I even injured myself. -__-


Rice Pudding: (Or, Rice Puddin' as I would say :P)
1/4 cup of rice (the recipe says Arborio, but I just used normal medium grain rice and it was fine)
2 cups of water
3 1/4 cups of whole milk (I used 2%, and it was fine. Be sure to NOT wash the rice if you use 2%, because the starch from the rice helps thicken it)
1/4 cup of sugar
1 tbsp vanilla extract
1/2 tbsp cinnamon (optional)

Put the rice and water into a pot and bring to a boil. Once it's boiling, lower the temperature and cook the rice for 5 minutes. Drain the rice, rinse (but not if using 2%, and set aside)

Note: This is where my making the pudding went to heck. I splashed the water everywhere (over myself, over my cook book), and in my haste to move the book away, I jammed the side of my finger right into the edge of the pages. Ouch! I looked down. Blood. I'd given myself the worst papercut ever! With my finger stinging and bleeding, I went through the book, trying to separate and dry the pages. D: Then I got a bandaid, and went back to cooking. ><


Rinse out the pot, and add the milk and sugar. Put the pan over medium-high heat. Once it boils, add in the partially cooked (parboiled!) rice. Reduce the heat (but make sure it's high enough to bubble slightly), and let it cook, stirring occasionally, for about 35 minutes. At some point during those 35 minutes, add in the vanilla. The pudding won't be thick at all when it's done, but that's okay, it'll thicken in the fridge. Pour it into a serving bowl, or individual dishes. Place plastic wrap (or press n seal! I love that stuff) onto the pudding, making sure to make it touch, so it doesn't develop a skin. Refrigerate for at least 6 hours.

When you're ready to serve it, stir in the cinnamon (or some fruit or melted chocolate, or just eat it plain).




  1. Pudding of the rice.
    My mother's obsessed with this stuff.

    Have you ever thought of opening your own dessert shop? Make America fatter one customer at the time.

  2. Oh I've thought about it.

    Maybe one day. :P

  3. I found you through Foodgawker. Thanks so much - I'm a bit under the weather and this is just what I was looking for.