Recipe for Rice Pudding

Recipe for Rice Pudding

Rice pudding is a pleasantly creamy, quick, and simple dish that is a fantastic substitute for oatmeal for morning. It has raisins on top and is covered with cinnamon, nutmeg, and other toasty winter comforting spices. The whole family will love it!

The description of rice pudding as a comfort dish is accurate. On your first scoop, it brings back memories, and it gives you such warmth as you proceed.

Recipe for Rice Pudding

The inclusion of the most fundamental components, including milk, sugar, and rice, as well as a few other cupboard staples, makes this dish even more alluring. Cardamon is my fave!

Make place in your cupboard for some cardamon pods, my friend, if your New Year’s resolve is to spice up meals and awaken your taste senses. This distinctive, lemony, and rich taste is present.

A great rice pudding, in my opinion, shouldn’t be gummy or watery, and the rice shouldn’t be too firm or too mushy. I’ve tried a few other rice pudding recipes out there.

Due to the fact that milk shrinks while rice expands while cooking, there should be a very modest ratio of rice to milk. So resist the urge to add more rice to this dish. In the end, everything works.

For a creamier outcome with just a hint of coconut flavor, I used ordinary milk and a half cup of coconut milk in this recipe. You can experiment with them both at any time.

Recipe for Rice Pudding

Additionally, I discovered that there are two ways to prepare the rice pudding recipe: boiling or baking. Although I’ve tried both, I prefer the boiling stovetop approach since it’s more luscious, flavorful, and creamy. Even if the wait for it to thicken up feels endless.

Advice and Remarks:

For this dish, long grain white rice is ideal since it yields a texture that is a little bit chewier and drier than when using short grain white rice. However, basmati rice makes a wonderfully scented pudding.
After the pudding has finished cooking, be careful to lightly press a plastic wrap over the surface of the pudding if you don’t want a film or skin to form on top. It will form a thin coating if you let it cool down unattended. In either case, it’s still fun to try this recipe.
You may always use a non-dairy milk alternative, such as soy milk, almond milk, or even coconut milk, for those who require it to be dairy-free.
Adapt the spices to your personal tastes.

Recipe for Rice Pudding
Rice pudding is a pleasantly creamy, quick, and simple dish that is a fantastic substitute for oatmeal for morning. Known as the perfect warm winter comfort dish that the entire family will love!


▢2 ½ cups (600 ml) milk
▢1 ½ cup (360 ml) coconut milk (cartoon milk) about 80 calories per cup
▢¼ teaspoon (1.25 g) salt
▢½ cup (90 g) rice (I used basmati)
▢¼ cup (50 g) granulated white sugar
▢1 teaspoon (5 ml) vanilla
▢½ teaspoon (1.10 g) nutmeg
▢½ teaspoon (1.10 g) cinnamon spice
▢¼ -1/2 teaspoon (0.55 g) cardamom spice (optional)
▢½ cup (85 g) raisins

▢Pineapple or Mango chunks

In a large saucepan, combine the salt, rice, coconut milk, and milk. Heat to a rolling boil over medium-high.
Stir the contents of the pan, then bring to a simmer over very low heat. The lid must be tightened over the pot. until tender, cook for another 12 to 15 minutes.
To keep the rice from burning or sticking to the pan, gently stir the mixture with a wooden spoon.
Take the pot off the stove. Add sugar, nutmeg, cinnamon, vanilla essence, and cardamom powder.

Return the pan to the heat and cook for a few minutes, or until the desired thickness is obtained. Make sure the rice is covered in a creamy liquid. It thickens as it cools. After that, add raisins.
Serve warm with mango or pineapples, or store in the refrigerator until you’re ready to enjoy.