Rice Pudding Recipe, Creamy, Budget, Ingredients

$1.68 RECIPE / $0.42 SERVING

What do you do when you’re watching Anthony Bourdain’s tour around India and you’re craving something sweet?

You go online and look up saffron rice pudding recipes.

I was able to make this really simple and tasty creamy rice pudding with cinnamon, vanilla, and almonds despite not having the necessary ingredients for a genuine kheer in my cupboard. And let me tell you, if you’re looking for a cheap and tasty dessert, this is it.

RICE PUDDING: WHAT IS IT?

Rice pudding is a thick, sweet rice mixture cooked in milk until soft and creamy. Vanilla and cinnamon are used as well as raisins and almonds on occasion.

It’s a simple, hearty, and delectable recipe that never fails to wow. In addition, Rice pudding is said to have originated in China, although it is seen in many cultures throughout the world, each with its own unique blend of rice varietals, spices, and add-ins.

ARE YOU PREFERRING IT HOT OR COLD?

Another reason I enjoy rice pudding is that it is delicious both hot and cold! Warm rice pudding is quite comfortable, and it feels like a giant cinnamon-vanilla embrace.

It’s actually quite refreshing the next day when eaten cold, akin to horchata in several ways.

WHAT IS BEST FOR THIS RECIPE?

Rice pudding can be made with almost any variety of rice, and the “best” type is a question of personal opinion.

However, I use jasmine rice for my rice pudding because I had some on hand and I enjoy the extra aromatic flavor it adds. If you don’t have any jasmine rice, basmati rice or ordinary long-grain white rice would suffice.

AS A SHORTCUT, USE LEFTOVER RICE

Rice pudding is a great way to use up leftover rice, and the recipe below uses uncooked rice. In other words, To utilize leftover rice in this meal, use 2 cups cooked rice and 2 cups milk (instead of 1/2 cup rice and 4 cups milk in the recipe below), after that add the rice after toasting the nuts and spices in butter.

IS IT POSSIBLE TO USE A NON-DAIRY MILK?

Rice pudding can certainly be made with other types of milk. Keep in mind that the creaminess of the rice pudding will be affected by the sort of milk you use. Coconut milk would be particularly tasty!

CAN I ADD ANYTHING ELSE?

This simple dessert serves as an excellent starting point for adding additional components. Here are some other ingredients to consider for your rice pudding:

• Raisins
• Other nuts: walnuts, pecans, pistachios
• Caramel or dulche de leche
• Saffron
• Cardamom
• Chocolate
• Toasted coconut
• Instant coffee

CREAMY RICE PUDDING

INSTRUCTIONS

1. In a saucepot over medium heat, combine the butter, almonds, and rice. Cook for 1-2 minutes, stirring constantly until the rice and almonds smell toasted.
2. Continue to stir and heat for 30-60 seconds after adding the cinnamon and nutmeg to the pot.
3. Similarly, In a large mixing bowl, add the milk, sugar, vanilla, and salt. Bring the mixture to a gentle simmer, stirring regularly, over medium heat.
4. Reduce the heat to medium-low once it has reached a simmer. Cook, stirring regularly, for another 40 minutes, or until the rice is very mushy and the stew has thickened significantly. As it cools, the pudding thickens even more.
5. Rice pudding can be served warm or chilled the next day.

NOTES

*You may use any type of rice and milk. For further details, read the notes above the recipe. 2 cups of cooked rice and 2 cups of milk can be used to make this recipe with leftover cooked rice.

NUTRITION

• Serving: 1 cup
• Calories: 391 kcal
• Carbohydrates: 46 g
• Protein: 13 g
• Fat: 18 g
• Sodium: 262 mg
• Fiber: 2 g

STEP-BY-STEP INSTRUCTIONS FOR MAKING RICE PUDDING

1. 1/2 cup uncooked long-grain jasmine rice, 1 tablespoon butter, and 1/4 cup chopped almonds, Cook, stirring occasionally, for about two minutes over medium heat, or until the almonds and rice smell toasted.
2. Continue to mix and heat for 30-60 seconds more after adding 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg to the rice and almonds. Add 4 cups of whole milk at the end (or milk of your choice).
3. 1/4 cup sugar, 1/4 teaspoon vanilla essence, and 1/4 teaspoon salt should also be added. To combine everything, whisk it together.
4. After that, Stir the mixture occasionally as it comes to a simmer over medium heat. Reduce the heat to medium-low and continue to cook, stirring regularly, for another 40 minutes (without a lid), or until the rice is very soft and the mixture has thickened significantly. Remember that when it cools down, it will thicken even more.
5. Serve warm or chilled the next day!