Rice Puddin
Creamy rice pudding with fragrant vanilla and a hint of nutmeg, perfect as a comforting dessert for family gatherings or cozy nights.
Ingredients
Instructions
- Wash the rice and add it to a pot with milk, sugar, and a dash of salt.
- Cook on the stove over low heat for about 1 hour, stirring frequently until thickened.
- In a small bowl, mix cornstarch with a little water to make a slurry.
- Beat the egg with the cornstarch mixture, then add it to the rice pudding along with vanilla and nutmeg.
- Cook for a few more minutes until well combined and slightly thickened.
Tips & Substitutions
For a creamier texture, use whole milk or a mix of milk and cream. You can substitute sugar with honey or maple syrup for a different flavor. If you're short on time, consider using pre-cooked rice. To enhance the flavor, add a pinch of cinnamon or cardamom. This pudding can also be made with almond or coconut milk for a dairy-free version.
Serving Suggestions
Serve the rice pudding warm or chilled, topped with a sprinkle of nutmeg or cinnamon. For added sweetness, drizzle with honey or maple syrup. It pairs beautifully with Ice Strawberries for a refreshing contrast. Consider serving it alongside a slice of Truffle Cheesecake for a delightful dessert duo.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm it gently on the stove over low heat, adding a splash of milk if it gets too thick. You can also microwave it in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Puddin contains roughly 1238 calories, with 18g protein, 222g carbohydrates, and 17g fat. It is an excellent source of calcium (47% of the Daily Value), protein (36% of the Daily Value), and iron (31% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1208mg per serving (53% 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?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time and may result in a chewier texture. Adjust the cooking time accordingly and add extra milk if needed to ensure it doesn't dry out.
Is it possible to make this recipe vegan?
Absolutely! To make a vegan version, substitute the milk with almond or coconut milk, use a flax egg instead of the regular egg, and replace sugar with maple syrup or agave nectar. The result will still be delicious and satisfying.
How can I make the pudding thicker?
If you prefer a thicker pudding, you can increase the amount of cornstarch in the recipe. Mix a bit more cornstarch with water to create a slurry and add it during the final cooking stage. Cooking the pudding longer will also help achieve a thicker consistency.
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).