As a child, my obsession with food was sparked by a children’s book called The Pokey Little Puppy. The cute pup would sneak out after dinner and polish off all the dessert. That dessert? Rice pudding!
Rice pudding starts with rice, milk and sugar. Its creamy, pudding texture is created when the rice cooks in the milk. Letting this combination of flavours – amplified by vanilla, cinnamon, butter and cream – cook on low for around 30 minutes allows that process to take place.
Here are a few of our tips to elevate this simple dessert.
- Make sure to use a starchy rice – typically turn to what you would use in a risotto.
- Serve the pudding warm or cold with a dollop of berry jam or toasted nuts.
- Don’t overcook it! Leave it saucy – you want the rice to be tender, but you should take the saucepan off the heat when the liquid has been nearly absorbed. Letting your rice sit for 20 minutes afterward will cause it to absorb all that deliciousness and leave you with a rich and creamy dessert.
- Seasoning is vital. Pudding can be bland without the inclusion of cinnamon and vanilla.
- While milk and cream give rice pudding a delicious texture and taste, other liquids work just as well! Try almond, goat, coconut or soy milk instead.
Here are a few recipes to try!
Coconut rice pudding with pistachios
Cardamom rice pudding with coconut cream
