RICE PUDDING
In this country, before there was flan, crème brûlée, panna cotta, even vanilla pudding, there was rice pudding. Each of those desserts has the same goal: take lots of milk or cream, sweeten it and, through heat and a thickening agent, make it custardy. Flan and crème brûlée use eggs, panna cotta uses gelatin and vanilla pudding and similar custards use eggs, cornstarch or flour. Rice pudding is both the most rustic and most elegant of those desserts, using only rice, milk and sugar. It may take some practice, but once you master it, it is among the easiest and most foolproof of desserts. And it is simply amazing how many people drool when they see it.
Provided by Mark Bittman
Categories weekday, custards and puddings, dessert
Time 2h
Yield 4 or more servings
Number Of Ingredients 6
Steps:
- Heat oven to 300 degrees. Combine all ingredients in a 3- or 4-quart casserole or an ovenproof saucepan, stir a couple times, and place in oven. Bake for 30 minutes, then stir. Bake 30 minutes more, then stir; at this point the milk will have developed a bubbly tan surface (stir this back into the liquid), and rice will have begun to swell.
- Cook for 30 more minutes. The surface will have redeveloped, darker this time, and kernels of rice will begin to predominate in mixture. Return mixture to oven and begin to check pudding every 10 minutes, stirring gently each time you check.
- Remove pudding from oven when rice kernels are very swollen and mixture is still quite fluid. As it cools, it will thicken considerably. If you remove custard when mixture is thick, it will harden when it cools (though it will still be quite good to eat). Serve pudding warm, at room temperature or cold, alone or with whipped cream.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 8 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 178 milligrams, Sugar 37 grams
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MD FIROZ
[email protected]This rice pudding is a great way to use up leftover rice.
Peter Junior
[email protected]I'm not a big fan of rice pudding, but this recipe is amazing. It's so flavorful and creamy.
True of life Roy
[email protected]This is the best rice pudding I've ever had. It's so creamy and delicious.
Md Jalilur rahman
[email protected]This rice pudding is a family favorite. We make it all the time.
Almeershah Ahmed
[email protected]I love this recipe! It's so easy to make and always turns out perfect.
Mia Smith
[email protected]This rice pudding is the best! It's creamy, flavorful, and the perfect comfort food.
Shafique Wagan
[email protected]I love that this rice pudding recipe is so versatile. You can add different spices, fruits, or nuts to create your own unique flavor combinations.
lemo zko
[email protected]This rice pudding is a great way to use up leftover rice. It's also a great make-ahead dish, so it's perfect for busy weeknights.
Vicjos Odhis
[email protected]I'm not a big fan of rice pudding, but this recipe changed my mind. It's so delicious and creamy, and the raisins add a nice touch of sweetness.
Malik saleem 7294
[email protected]This rice pudding is the perfect comfort food. It's warm, creamy, and just sweet enough. I love to eat it on a cold winter night.
Sahjad Ali khan
[email protected]I made this rice pudding for a potluck, and it was a huge success! Everyone loved it, and I received so many compliments.
Giulia Maria
[email protected]This rice pudding is so easy to make, and it's always a hit with my family and friends. I love that it can be served warm or cold.
Keyshawn Marshall
[email protected]I've tried many rice pudding recipes, but this one is by far the best. The texture is perfect - not too thick and not too runny - and the flavor is divine.
Mm Sofik
[email protected]This rice pudding recipe is a keeper! It's incredibly creamy and flavorful, with just the right amount of sweetness. I love that it's made with simple, pantry-staple ingredients.