Rice pudding

Continuing the pudding theme, here is one of the old favourites which a lot of people don’t realise is their favourite until it’s put in front of them. The best part of this recipe is that it uses ingredients you most likely already have in your pantry…

Make this recipe, and enjoy a rice pudding hug 🙂

  • 1/2 cup (120ml) uncooked white long-grain rice
  • 1/4 teaspoon kosher salt
  • 1 cup (240ml) water
  • 1/4 cup (60ml) white sugar (or golden syrup)
  • 1 1/3 cups (315ml) milk
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 tablespoon cold butter
  • 2 tablespoons dried fruit (I prefer raisins, but use what you prefer)
  • Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.

    Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking; you could also temper the yolk with some of the hot rice before you add it to the pot). Whisk for about 1 more minute. Add butter and dried fruit; stir thoroughly.

    Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

    And let’s be honest here…. you’re going to make a double batch, aren’t you? Because who doesn’t want a large batch of rice pudding!

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    2 responses to “Rice pudding”

    1. sooooo, is it possible to make this in the jar to be canned? Or does it need to be made first and then put in the jar and then pressure canned? Inexperienced canners need to know! lol

    2. because of the amount of dairy in it, I wouldn’t can it for the same reason canning pumpkin pulp is not recommended by the USDA. I would say it could be frozen, but honestly even a double batch never lasts that long!

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