Make rice pudding Biography
Rice pudding is the best kind of comfort food. Not only is it sweet, rich, and seductive—an indulgent custard that begs to be topped with a spoonful of whipped cream—it’s also easy to make. Rice (long or short grain) is combined with whole milk, sugar, vanilla, and cinnamon and cooked until tender. Egg yolks are stirred in to thicken the pudding to a
luxurious consistency, while an extra splash of milk added during the last few minutes of cooking ensures creamy results. Refrigerate the pudding until chilled, then grab a spoon and dig in.
Get the Recipe: Best-Ever Rice Pudding
Need to Know
Cook the rice until tender For the best texture, make sure your rice is fully cooked. As it softens, stir it gently to keep the grains from breaking up.
Temper the eggs Whisking the yolks with a bit of the hot rice before adding the yolks to the pot gradually warms (tempers) them and prevents scrambling.
Add more milk A bit of extra milk added toward the end of cooking ensures that the pudding will have a velvety texture when chilled. (If you prefer warm rice pudding, omit this step. The warm temperature will keep the pudding plenty loose and creamy.)
Cool and cover Rice pudding needs to cool completely before it’s refrigerated. To cool it quickly, put the just-cooked pudding in a bowl and set the bowl in an ice bath. Lay a piece of plastic wrap directly on the surface of the pudding to prevent it from forming a skin as it cools.
Rice Guide
Although long-grain rice is the traditional star in rice pudding, you can use any white rice you have in your cupboard (except parboiled or precooked). Different varieties produce different results; these are our favorite options:
Rice cooker recipe from Wolfgang Puck. Remembering that short grain rice is always measured using the cup measure that came with your cooker, this is 3/4 of a regular measure cup.Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 8 UNITS US
2 cups arborio rice (this is measured in your rice cooker measures...if using a reg measure cup use 1 1/2 cups uncooked s) or 2 cups short-grain rice (this is measured in your rice cooker measures...if using a reg measure cup use 1 1/2 cups uncooked s)
2 cups cold water
1 teaspoon salt
1⁄2 cup evaporated milk
1⁄2 cup coconut milk
1 cup sweetened condensed milk, Eagle Brand
1 cinnamon stick
1 lemon zest, one large piece of lemon peel
1⁄2 teaspoon nutmeg
3 tablespoons ground cinnamon (to garnish)
DIRECTIONS
Measure your short grain rice with the mearuing cup you got with your rice cooker. This measuring cup is usually 6 ounces or close to 3/4 of a cup of rice. For this recipe you need to start with two of those measures.
Measure first the rice then rinse rice in cold water, and place rice, water and salt into rice cooker and click to on. Cook until it clicks automatically to warm.
When rice has been cooked and the setting has switched to warm, Disconnect the cord from outlet, stir once and let cool for 15 minutes.
Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk cinnamon stick, lemon zest( a large thin slice of zest, not grated) and nutmeg together.
Add the whisked milks into the rice, close lid and set the cooker to WARM setting. Check about 30 minutes later and see if it is at the consistency you like.
Discard the cinnamon stick and the lemon zest.
Place into individual dishes and garnish with ground cinnamon and cream if desired.
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