The Basics: How to Make Rice Pudding

Published on Friday, April 30, 2010, by CHOW Food Team / Edit Post

From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.

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WHAT YOU’LL NEED:

  • • a medium saucepan
  • • a quart of whole milk
  • • a cup of uncooked white long-grain, white short-grain, or Arborio rice
  • • a handful of granulated sugar
  • • a pinch of salt
  • • optional: a quarter teaspoon of vanilla or almond extract, chopped nuts, dried fruit, a dash of cinnamon, a dash of nutmeg, brown sugar, honey, or any combination of these

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Rice Pudding
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POST A COMMENT |10 Comments

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  • you can assemble all the ingredients in a covered pot , put in the oven and bake it. Stir every once in a while. Great way to use the residual heat of the oven after roasting your dinner entree. Ready in time for dessert!

    My mom always did a plain rice & sweetened milk pudding, but I gild the lily and use eggs, 1% milk, dried whole milk powder, honey and nutmeg. Great for b'fast.

  • Ruby-Jean -- to make rice pudding with leftover white rice, you can use the recipe in the article above, just with a little less milk. I would put the rice in the pot and add enough milk to cover, and add more milk if it's needed as cooking continues to get to the right puddinglike consistency. Dead simple!

    If you want a more custardy rice pudding, beat some egg yolks with a little milk/cream...+READ

    Ruby-Jean -- to make rice pudding with leftover white rice, you can use the recipe in the article above, just with a little less milk. I would put the rice in the pot and add enough milk to cover, and add more milk if it's needed as cooking continues to get to the right puddinglike consistency. Dead simple!

    If you want a more custardy rice pudding, beat some egg yolks with a little milk/cream and add to the pudding shortly before it's done.-COLLAPSE

  • RubyJean, try this CHOW recipe:

    http://www.chow.com/recipes/11034-leftover-chinese-takeout-rice-pudding

    Best,

    Deborah from CHOW

  • How about a recipe for leftover white rice. I have about 2 cups of it in the fridge from a meal my mom made a couple of days ago - she always cooks way too much rice! My aunt used to make a killer rice pudding from leftovers....PS, this is my first post, Cheers, RubyJean

  • Definitely works with almond millk or coconut milk, and should work with soy milk etc.

    Cardamom is the best spice for this, for me to make kheer. Raisins and cashew or almond pieces are good.

  • Chefpaulo: depends how sweet you like your rice pudding doesn't it? Surely that's a decision that's fairly easy for someone to make.

  • i wonder if you substitute whole milk for almond milk/rice milk/soy milk if it would make a difference?

  • This method also works if you start with cooked rice -- it's a good way to use up the extra from a Chinese takeout binge. Yum!

  • Interesting. The last time I saw "a handful of sugar" was in a 1775 recipe book. Whose hand - a 5-year-old's or an NBA player with gigantic paws? Could affect results.

  • i cut the recipe in half but didn't realize that the milk would evaporate at a faster rate than the rice would cook so i found myself adding milk constantly to keep it from thickening too much when the rice is still hard. just an fyi