Boiled Rice Pudding
A comforting, creamy rice pudding with subtle vanilla and lemon flavors, perfect for a cozy dessert or a satisfying snack for all ages.
Ingredients
Instructions
- Bring 6 1/2 cups of water to a boil in a large pot.
- Add the uncooked long grain rice, cover tightly, and simmer for 25 to 30 minutes until the water is gone.
- Add 1 cup canned milk and 1/2 cup sugar to the cooked rice.
- Cook uncovered, stirring occasionally, until the milk is absorbed and the mixture thickens.
- Remove from heat.
- In a separate bowl, beat the large egg with 1 teaspoon vanilla and 1 teaspoon lemon juice.
- Add the egg mixture to the cooked rice and stir well.
- Add remaining canned milk if the pudding is too thick.
- Optionally, fold in 1/2 cup raisins.
- Pour the pudding into a bowl and let it cool before serving.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of canned milk, or add a splash of heavy cream. If you prefer a sweeter pudding, increase the sugar to 3/4 cup. For an extra layer of flavor, try adding a pinch of nutmeg or cinnamon along with the vanilla. Additionally, you can substitute the margarine with butter for a richer taste, similar to what you might find in American recipes.
Serving Suggestions
This rice pudding can be served warm or chilled, making it a versatile dessert. Consider garnishing with a sprinkle of cinnamon or a dollop of whipped cream for added indulgence. It pairs beautifully with Ginger'S Easy Cookies for a delightful dessert spread or can be enjoyed alongside fresh fruit for a refreshing contrast.
Storage & Reheating
Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of milk to restore its creamy consistency. You can also microwave it in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Boiled Rice Pudding contains roughly 1933 calories, with 30g protein, 367g carbohydrates, and 27g fat. It is an excellent source of calcium (72% of the Daily Value), protein (61% of the Daily Value), and potassium (54% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1200mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice for this pudding?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time. Brown rice typically takes about 40-50 minutes to cook fully, so adjust your simmering time accordingly. The result will be a nuttier flavor and chewier texture.
What if I don’t have canned milk?
If you don’t have canned milk, you can use any type of milk, such as whole milk or almond milk, as a substitute. Just be aware that the flavor and texture may vary slightly. Adding a little extra sugar might also be necessary if your substitute milk is unsweetened.
Can I make this pudding in advance?
Absolutely! Rice pudding can be made a day ahead. Just cool it completely before storing it in the refrigerator. When ready to serve, you can reheat it and add a little milk if it has thickened too much. This makes it a great make-ahead dessert for gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).