In this post I want to show you how to make rice pudding — creamy, sweet, delicious rice pudding. It is very easy to make and a huge hit.
As far as I am concerned, rice pudding is one of those desserts that comforts my very soul! It is great served warm, at room temperature or cold with some ground cinnamon and extra milk or cream if desired.
You will need to use short grain rice for this recipe because it creams better than long grain. You can definitely use Arborio which is used for risotto if you like. This is important for a final successful result.
We will initially cook the rice in some water with cinnamon sticks. Once it is partially softened and the water has evaporated we will add the milks. As you will see we will use whole milk, evaporated and sweetened condensed milk for this. If you can not find evaporated milk you can increase the whole milk to 1 1/2 cups and add 1/2 a cup of heavy or whipping cream. This will work beautifully as well.
Please be vigilant when the milk starts boiling in this recipe. Don’t let it overflow because you will have a huge mess in your hands. You can place a wooden spoon across the pot or stir it occasionally or blow the milk. All of these methods will keep it inside the pot where you want it!
You do not need to add extra sugar to this. The sweetened condensed milk is very sweet so no worries.
If you find that your pudding is drying up too much simply add more milk. I like serving it on the dry side with extra milk or cream on top.
Finally, after you fill your ramekins with this dreamy, creamy pudding make sure you place the plastic wrap directly on top of the pudding. This will prevent a thick crust from forming.
This is how to make rice pudding:
1 cup short grain rice
1 1/2 cups water
2 cinnamon sticks
1 cup whole milk
1 – 14.5 oz. can evaporated milk
1 – 14.5 oz. can of condensed milk
Wash the rice well and place it in a pan with the water and cinnamon sticks. Simmer it for about 10 minutes, until most of the water is evaporated. Add the milks, mix well, and bring back to a simmer. DO not cover the pan and make sure it does not overflow on you. If it starts overflowing give it a stir. Cook the rice for about 20 minutes or until it is fully cooked through.
Remove the pan from the heat and transfer the pudding to a bowl or individual ramekins. If you are not going to eat this warm, cover the bowl or ramekins with plastic wrap, placing it directly on top of the pudding so as to prevent a crust. Sprinkle some powdered cinnamon on the pudding when you are ready to serve. Enjoy!
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