Rice pudding is one of my favourite comfort foods, enjoyed hot or cold. It has long been associated with good nutrition and easy digestion and was first mentioned in medical texts rather than cookery books.
The history of rice is a long and complicated story. Food historians generally agree that rice came to Europe by way of India.
When I can plan ahead baked rice pudding is a great way to let your oven do the work for a great rice pudding, Otherwise, I rely on this straightforward recipe from American’s Test Kitchen made on the stove. By cooking the rice in both water and a combination of milk and cream you get a satisfying, but not too rich, consistency.
Simply Creamy Rice Pudding
- ¼ tsp. salt
- 1 cup white rice medium and long grain white rice
- 2 ½ cups milk
- 2 ½ cups 10% cream
- ⅔ cup granulated sugar
- 1 ¼ tsp. vanilla extract
- 1 cup raisins
- Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.
- Add milk, half-and-half cream, raisins and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
- Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)