Eggnog Rice Pudding - Extra Creamy (easy recipe) (GF) | The Worktop (2024)

FAQs

What kind of rice is best for rice pudding? ›

Rice - I've tried all sorts of rice types and uncooked medium grain is by far the best for rice pudding, followed by risotto rice. Risotto rice (arborio) - needs extra liquid, add 1 cup (250ml) water into the saucepan with milk, and cook for 1 hr 20 minutes.

Method. Put the rice, milk, 200ml of water, half the maple syrup or honey and the vanilla into a large pan. Give it a good stir, then place the pan on a very low heat. Cook gently for around 45 minutes, or until thick and creamy, stirring regularly.

Rice pudding is a creamy mixture of rice and milk that is cooked until it's thick and soft. It can be sweet or savory. This raisin-studded dessert rice pudding is thickened with an egg, sweetened with sugar, and enhanced with vanilla.

Serve each bowl of rice pudding topped with the fruit and its juices and, if you like, with the butter or nut butter stirred in and topped with a few chopped nuts or dried fruit.

While we've mentioned before that this dessert gets its perfectly creamy texture from the starch that is released when the grains are cooking, we do suggest a rinse for this recipe in order to wash off excess debris and added starch.

In general, the shorter the grain, the higher the starch content...and it's starch that helps thicken this pudding and make it so creamy. You can use brown rice, but the pudding won't be as creamy, it will take longer to cook, and you will likely need to add more liquid.

You might be scratching your head as to why we would be removing the very thing that gives this dish its creamy texture, but if too much starch is mixed in, it might lead to the dish becoming overly mushy and surpass that perfect creamy texture.

As a result, the rice in the pudding can become firm and hard when it cools down. It's a natural process that occurs with certain types of rice. To prevent this, you can try adding a bit more liquid or cream to the rice pudding before refrigerating it. This may help maintain a softer texture when you enjoy it later.

Oven temperature is an important key to baking custards. If eggs are overheated by high temperatures over 325ºF, they curdle and get watery. Some people use a (messy and potentially dangerous) water bath to hold the baking dish of pudding.

Arroz con leche (rice with milk) is the Spanish and American type of rice pudding.

Which country eats rice pudding? ›

Nearly every culture has a version of the comfort food, from kheer in India, to Swedish risgrynsgot and champorado, the chocolate sticky rice pudding that is a staple in the Philippines. While the exact ingredients change, the basic elements are universal: Rice – short, medium, or long grain; white, brown, or black.

To make cream of rice on the stove, you are going to start by adding water and salt to a small pot and bring it to a boil. Once the water is boiling, gradually pour in your rice cereal, whisking continuously. Then, bring the water back to a boil as you whisk, and turn the heat to low.

When you're feeling nauseated it can be one of the best things to eat. It helps soothe your stomach, provides calories, and the sweetness can help... With coconut and the sweet aromatic Indian spices, cinnamon stick, cardamom pods and star anise, this Coconut Rice Pudding is comforting and tasty all at the same time.

Over time, with sufficient stirring, the rice hydrates, gelatinizes, and releases starch into the surrounding liquid, thickening the mixture to a pudding-like consistency. The dessert can be enjoyed warm or cold, but in most cases it's left to cool completely before serving.

You can serve your rice pudding immediately, or let it cool to room temperature and store it in the fridge for a cold, fruit-topped breakfast or snack. The pudding will keep in your fridge for about 4 days. But unlike that bowl of cooked rice, it probably won't last that long.

Converted white long grain rice, Jasmine, Basmati or Arborio Rice all all good choices for rice pudding that starts with uncooked rice.

A specific type of rice is available and widely used for rice pudding, called pudding rice. Similar to Arborio rice, its grain is round and short, and when cooked produces a creamier consistency than savoury rice. However, other short grained rice can be used as a substitute.

You need starchy rice, like risotto rice, because you want a creamy rice pudding. You can still make it creamy by adding milk or a milk alternative as you cook the rice. I recommend adding some honey and vanilla and serving it with quality fruit jam.

Pudding rice is also a short-grain starchy rice and a lot of the rice sold as pudding rice is sourced from Italy. The main difference between pudding rice and arborio rice is that arborio rice tends to remain slightly firm in the centre, even once cooked, and this can be important for the texture of the cake.