How to Make Rice Pudding Article - Allrecipes.com
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How to Make Rice Pudding

Learn how to make this rich, creamy, yet deceptively simple dessert.

Rice pudding is a rich and creamy dessert with a homey, old-fashioned flavor. It is simply made with rice, milk, and sugar, with a beaten egg sometimes stirred in at the end of cooking to add extra richness. Rice pudding can be flavored in any number of ways, is a snap to make, and is a great way to use up leftover rice.

1. Start your pudding with cooked white rice.

See How to Cook Rice for step-by-step instructions.

    2. Combine the cooked rice, sugar, and the milk or cream in a heavy saucepan over medium heat.

      3. Cook, stirring often, until the liquid has reduced and the pudding has thickened. This should take about 20 minutes.

        4. Stir in dried or fresh fruit, toasted nuts, or a dash of spice. Try a combination of bananas and cinnamon or toasted walnuts and a bit of nutmeg.

          5. Add bit more richness to the pudding by mixing in a bit of beaten egg and some additional milk. (optional) Stir constantly for about 2 minutes to cook the egg and thicken the pudding. If desired, stir in a bit of cold butter to add sheen.

            6. Spoon your pudding into individual serving dishes; serve warm or chilled.

            Creamy Rice Pudding
            Rice Pudding Recipe Collection


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              Comments
              Pat7935 
              Aug. 14, 2010 2:21 pm
              I really appreciated the extra hnts for making ricde pudding. I had never made it before. It was delicious Thank You. Pat7935
               
              Sep. 20, 2010 12:17 pm
              Click on the "Creamy Rice Pudding" recipe link under Step 6.
               
              Jan. 23, 2011 11:01 am
              while this guide is informative and great for begginers, true english rice pudding calls for uncooked rice. the rice and the other ingredients cook together for up to 3 hours (depending on recipe and type of rice used) and its the cooking of the rice that thickens it. any recipe calling for an egg or flour or any other thickener is not a true english rice pudding. i'm sure these american pudding recipes taste fine, but nothing can compare to the old world recipes, which dissapointingly, are nowhere to be found on this site.
               
              Auntieboo17 
              Jan. 27, 2011 8:41 am
              Can you substitute brown rice?
               
              Lynne 
              Feb. 2, 2011 11:34 pm
              Yes! I just made this tonite, using the creamy rice pudding recipe. It was just fine with brown rice. I also substituted almond milk for the milk and it was perfect.
               
              Lynne 
              Feb. 2, 2011 11:37 pm
              NeonVampreChef...my Mom was from the UK, and she made rice pudding the way you describe. I will have to see if I can find her recipes. I do have to admit though, I prefer the creamy texture of the stove top method.
               
              Lucy 
              Mar. 2, 2011 5:56 am
              I've never used an egg in rice pudding and I substitute the additional milk for a few scoops of vanilla ice cream and sprinkle the top with cinnamon. Mix until all the ice cream has melted before putting in dishes.
               
              katra51 
              Sep. 24, 2011 2:50 pm
              DOES ANYONE HAVE AN IDEA TO MAKE RICE PUDDING WITH SPLENDA? KINDA DIABETIC VERSION THAT STILL HAS FLAVOR. THANKS
               
              gmbird 
              Jan. 30, 2012 3:15 pm
              Where do I find measurements, e.g. rice, milk, etc.?
               
              Lois T 
              Feb. 25, 2012 1:35 pm
              This doesn't give amounts for the ingredients, or did I miss something?
               
              Val 
              Mar. 14, 2012 10:10 pm
              Instead of using splenda, you can use coconut palm sugar. Look it up as apparently it doesn't have the same effect on diabetics as other ones called sugar. Apparently it comes from the palm tree trunk like maple syrup. Just a thought.
               
              Apr. 11, 2012 7:51 am
              My grandma's recipe is either English or German and the "pudding" turns out more like a cake, and is prepared like neonvampirechef discribes. I was shocked and horrifed as a child the first time i ordered rice pudding, expecting my grandma's style and getting a bowl of mush :(
               
              amiga1 
              Apr. 23, 2012 1:18 pm
              My wonderful Colombian taught me her Arroz con Leche recipe: 2 cups Jasmine rice in large saucepan over med low heat. Add whole milk about 1 to 2 cups at a time stirring constantly until rice has reached desired doneness. (usally half gallon or so of milk & an hours time) add a can of condensed milk, stir well & add sugar to taste if you want it sweeter. sprinkle with cinnamon & serve warm. (also good cold day after : )
               
              bman34 
              May 29, 2012 12:27 pm
              I am in my late 70s and when i was younger my Mother made us leftover Rice and Bread Pudding this was in the 30ies 40ies and 50ies. Can anyone give me the Recipe. Thanks bman34
               
              nanaquilts1 
              Aug. 26, 2012 10:26 am
              I came on the Internet to find a rice custard recipe because we have left over cooked rice. I am going to make this using glucerna (my local Walmart carries this and it is cheaper than Splenda.) Wish me luck. I am also going to use egg substitute. Hope it works.
               
              gerri711 
              Apr. 26, 2014 10:06 am
              I love rice pudding and so much cheaper to make your own , i have a rice cooker as well. i added choclate chips one time , another time i added crushed pineaple .
               
              MLE 
              Jul. 16, 2014 6:40 am
              Include the amount of each ingredient to make the rice pudding
               
               
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